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Turkish Eggplant Bulgur Salad | Patlıcanlı Bulgur
(0)
40 min
Under an hour
Knuspr-Küche
Aromatisch geröstete Auberginenwürfel treffen auf lockeren Bulgur, frische Minze, Petersilie, cremigen Feta und knackige Walnüsse. Ein herzhafter, lauwarm servierter türkischer Sommersalat, der satt und glücklich macht.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Wash the eggplant, cut into approx. 1.5 cm cubes, and spread on a baking sheet lined with baking paper. Toss with 2 tbsp of olive oil, ground cumin, and a pinch of salt and pepper, then roast in the oven for about 25 minutes until golden brown and soft.
Meanwhile, place the bulgur in a heatproof bowl, pour 300 ml of boiling salted water over it, cover, and let soak for about 15 minutes until the water is completely absorbed. Then fluff with a fork and allow to cool until lukewarm.
Trim the spring onions and slice into thin rings. Wash the parsley and mint, shake dry, and finely chop. Peel and finely grate the garlic clove. Wash the lemon under hot water, finely grate some zest, and squeeze the juice.
Chef's tip
Tip: For an even more intense Middle Eastern flavor experience, drizzle 1–2 teaspoons of pomegranate molasses (Nar Ekşisi) over the salad before serving.
Meal-Prep: The salad is great to prepare the day before and also tastes fantastic at room temperature once infused.
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