Baked Eggplant with bulgur salad

Spicy eggplant and bulgur with bite a real head turner. The hit - not just for veggies!

Ingredients for 2 servings

• 2 Eggplants (approx. 300 g)
• 1 clove of garlic
• 7 tablespoons olive oil
• Salt
• 1/2 tsp Chilli flakes
• 100g bulgur
• 3 spring onions
• 1 bunch parsley
• 4 sprigs mint
• 40g mix nuts, (salted)
• 1 tsp finely grated organic lemon peel
• 3 tablespoons lemon juice
• 2 Tl tomato paste
• 150g soy yogurt

Time: 40 min


Preparation

1. Preheat the oven to 200 degrees (convection not recommended). 2 eggplants (à 300 g) in half lengthwise and cut a little flat to the round bottoms.

2. Cut the cut surfaces at the top crosswise. Chop 1 clove garlic finely, mix with 3 tablespoons olive oil, a little salt and 1/4 tsp chilli flakes. Brush cut surfaces with it. With the cut side up, on a baking sheet and put in a hot oven on the middle rack for 30 min. To cook. Here turn after half the time.


Easily give 3. 100g bulgur in 300 ml of salted water and covered over low heat 7 min. Simmer. 3 spring onions, cut into thin rings. Leaves from 1 bunch parsley stems and 4 mint coarsely chop. 40 g mix nuts (salted) coarsely chop. 1 tsp finely grated organic lemon peel, 3 tablespoons lemon juice, 3 tablespoons water, 2 teaspoons tomato paste, salt, 1/4 tsp chilli flakes 4 tbsp olive oil and stir. With bulgur, herbs, nuts and green onion mix, along with 150 g of soy yogurt served on eggplant.

Additional tips for preparation
Those who wish can also take only one type of nuts instead of mixed nuts. For example, salted peanuts or almonds.

Nutritional information per serving: 694 kcal
• 15 g protein
• 47 g fat
• 48 g carbohydrates