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Turkish Bulgur Salad | With Roasted Aubergine
(0)
50 min
Under an hour
Knuspr-Küche
Ein herzhafter türkischer Hauptgericht-Salat mit nussigem Bulgur, im Ofen gerösteter Aubergine, frischen Kräutern, Walnüssen und spritzigem Zitronen-Dressing.
Preparation method
Preparation & Roasting Vegetables
Preheat the oven to 220 °C top/bottom heat. Wash the aubergines, prick them several times all over with a fork, and place them on a baking tray lined with baking paper. Bake in the oven for approx. 25–30 minutes until the skin is wrinkled and the flesh is soft and aromatically roasted.
Meanwhile, place the bulgur in a heatproof bowl, pour approx. 350 ml of boiling salted water over it, cover, and let it swell for about 15 minutes until all the liquid has been absorbed. Then fluff with a fork and let cool.
Cutting Ingredients & Preparing Dressing
Halve or quarter the cherry tomatoes. Peel the red onion and slice into fine half-rings. Wash the parsley and mint, shake dry, and finely chop. Peel and finely grate the garlic.
Chef's tip
For an even more intense smoky aroma, the aubergines can also be roasted directly on the grill or over an open flame.
The salad infuses wonderfully over time and is ideal as a satisfying meal-prep lunch the next day.
Ingredients
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