Summary

Ingredients

• 1 small eggplant (s)
• 2 tablespoon olive oil
• 200 ml tomato (s), passed
• 1 small onion (s)
• 1 small clove garlic
• 1 tablespoon sultanas
• 1 tablespoon walnuts, chopped
• 1 tablespoon tomato paste
• 50 g bulur
• 1 pinch cumin
• 1 pinch cinnamon
• 1 pinch (s) allspice
• 1 some salt and pepper
• possibly water
• 2 stalks mint, fresh
• 100 g sour cream
• 1 small clove garlic
• 1 pinch (s) cayenne pepper
• 1 pinch cumin
• 1 some salt and pepper

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Instructions

1. Toast the walnuts a little in a dry pan.
2. Dice the aubergine and fry it vigorously in 1 tablespoon of olive oil in a non-stick pan for about 4 to 5 minutes!
3. Finely dice the onion and the clove of garlic and sauté in 1 tablespoon of olive oil, stir in the bulgur and tomato paste and sweat briefly, deglaze with the tomatoes. Add the sultanas, bring to the boil and cook over low heat for about 10 minutes. If the mass becomes too firm, add a little water. Mix the aubergine cubes and walnuts with the bulgur mixture. Season to taste with salt, pepper, cumin, cinnamon and allspice.
4. For the dip, wash the mint and shake it dry, pluck the leaves and chop finely. Mix with the sour cream. Peel and squeeze the garlic. Season the dip with salt, pepper, cumin and cayenne pepper and serve with the aubergine bulgur.