Tabbouleh with Eggplant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g bulur
- 1 teaspoon olive oil
- 1 eggplant (s)
- 2 beefsteak tomato (s)
- 1 onion (s), red
- 1 handful mint
- 2 bunches parsley
- 1 lemon (s)
- 1 tablespoon oil
- 1 teaspoon butter
- Ground cumin
- Cinnamon powder
- Pepper, white, ground
- salt
Print Recipe
Pin Recipe Instructions
- Stew the bulgur with the olive oil according to the instructions on the packet. Let cool down a little, stir in butter.
- Clean the aubergine and dice it very small. Core the tomatoes and dice them too. Peel onions and cut them into fine pieces.
- Wash the mint and parsley, shake dry, chop finely. Squeeze the lemon.
- Fry the aubergine cubes in hot oil for about 8 minutes. Let cool down.
- Then mix all the ingredients into the cooled bulgur and season the tabbouleh with spices, salt and pepper.
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