Summary

Ingredients

• 2 eggplant (s)
• 10 tablespoon olive oil
• 2 onion (s), chopped
• 3 clove (s) garlic, chopped
• 1 teaspoon, heaped allspice powder
• 400 g tomato (s), ideally sweet
• 1 tablespoon, heaped tomato paste
• 250 g bulur
• 200 g yourt, Greek
• 1 lemon (s), pickled
• 10 g mint, fresh
• salt and pepper
• paprika powder

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Cut the aubergines into pieces about 3 cm in size and turn them in 5 tablespoon oil, salt and pepper. Spread on a baking sheet lined with baking paper (leave space, otherwise the aubergines will only get mushy). Roast in a hot oven for approx. 35 - 40 minutes, turning occasionally.
3. Wash the tomatoes. Cherry tomatoes are ideal, larger ones are chopped up.
4. Heat the remaining oil in a pan and brown the onions. Add the garlic and allspice and fry briefly (otherwise it will be bitter). Add tomatoes, tomato paste, water and bulgur and cook until the bulgur has the consistency of risotto.
5. Clean and chop the lemon and mint, mix with the yoghurt.
6. Arrange everything on a plate and enjoy.
7. Optionally, serve as a starter in smaller portions without eggplant and lemon yoghurt.