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Köz Patlıcanlı Bulgur | Turkish Aubergine and Bulgur Salad
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35 min
Quick
Knuspr-Küche
Ein orientalischer Herbstgenuss: Feiner Bulgur vereint mit rauchig gerösteten Auberginen, knackiger Spitzpaprika, gerösteten Walnüssen und frischer Minze. Vollendet mit frischem Zitronen-Olivenöl-Dressing und Granatapfelkernen.
Ingredients
Preparation method
Preparation & roasting the aubergines
Preheat the oven to 220 °C top/bottom heat (or grill setting). Thoroughly wash the aubergines, prick them all over several times with a fork, and place them on a baking tray lined with baking paper. Roast in the oven for approx. 25–30 minutes until the skin is wrinkled and dark and the flesh collapses softly.
Allow the roasted aubergines to cool briefly, then peel off the skin and remove the stem. Roughly chop the smoky flesh and let it drain briefly in a sieve.
Preparing the bulgur & fresh ingredients
Place the bulgur in a heatproof bowl, pour over 400 ml of boiling water and half a teaspoon of fine table salt. Cover and leave to swell for about 15 minutes until the water is completely absorbed. Then fluff with a fork and allow to cool slightly.
Chef's tip
Traditional tip: For an even more authentic smoky flavour (közleme), you can place the aubergines directly over the open flame of a gas stove or on the grill until the skin is charred all over.
Meal-prep tip: This salad tastes almost better on the second day once the flavours have melded, as the bulgur wonderfully absorbs the smoky aromas of the aubergine.
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