Summary

Ingredients

• 1 cup bulgur
• 2 cup vegetable broth
• 1 eggplant (s)
• olive oil
• 1 can chickpeas
• 1 bell pepper (s)
• 2 spring onion (s)
• Lemon juice
• cinnamon
• salt and pepper
• cumin
• Paprika powder

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Instructions

1. Bring the bulgur with the vegetable stock to the boil in a saucepan and simmer for 10 minutes until it is firm to the bite. Stir again and again.
2. Wash the eggplant, remove the ends, dice and fry in a pan with oil. Season with salt and paprika powder. Drain the chickpeas.
3. Wash and clean the spring onions and peppers and cut into rings or cubes. Put the bulgur with the prepared vegetables and the chickpeas in a bowl and mix together. Season to taste with lemon juice, pepper, cumin and cinnamon. If necessary, add salt and add the olive oil if the salad is not juicy enough.
4. The salad tastes both warm and cold.