Summary

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

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Instructions

1. Stew the bulgur with the olive oil according to the instructions on the packet. Let cool down a little, stir in butter.
2. Clean the aubergine and dice it very small. Core the tomatoes and dice them too. Peel onions and cut them into fine pieces.
3. Wash the mint and parsley, shake dry, chop finely. Squeeze the lemon.
4. Fry the aubergine cubes in hot oil for about 8 minutes. Let cool down.
5. Then mix all the ingredients into the cooled bulgur and season the tabbouleh with spices, salt and pepper.