Yamm n_n Baked Eggplant with bulgur salad

Baked Eggplant with bulgur salad

Ingredients

For 2 servings
2 eggplants, (each approx 300 g)
1 clove of garlic
7 tablespoons olive oil
Salt
1/2 tsp chilli flakes
100 g bulgur
3 spring onions
1 bunch of parsley
4 sprigs mint
40 g nut kernel mixture (salted)
1 tsp finely grated organic lemon peel
3 tablespoons lemon juice
2 tsp tomato paste
150 g of soy yogurt


 
Preparation

1. Preheat the oven to 200 degrees (fan not recommended). 2 eggplants (à 300 g) in half lengthwise and cut a little flat at the round bases.
2. Cut the cut surfaces of the top cross. 1 clove garlic, finely chop, mix 3 tablespoons olive oil, a little salt and 1/4 tsp chili flakes. Sectional areas spread it. With the cut side up on a baking sheet and place in hot oven on the middle rack for 30 minutes. Cook. In this case, turn after half the time.
Easily give 3. 100 g bulgur in 300 ml of salted water and covered over low heat 7 minutes. Simmer. 3 spring onions cut into thin rings. Leaves from 1 bunch parsley and mint 4 stems coarsely chop. 40g nut kernel
mix (salted) coarsely chop. 1 tsp finely grated organic lemon peel, lemon juice 3 tablespoons, 3 tablespoons water 2 teaspoons tomato paste, salt, 1/4 tsp chilli flakes and stir 4 tbsp olive oil. With bulgur, herbs, nuts and spring onion mix, together with 150 g of soy yogurt to serve the eggplant.
Eat Quotes
<<< Best way to get rid of kitchen odors: Eat out. >>>E