Bulgur with eggplant
Bulgur has the same nutritional characteristics of whole wheat grain. It is therefore a good source of fiber, vitamin B, phosphorus and potassium. As it is known, I need a lot of phosphorus .... :-)
- Put the eggplant in the oven first. Wash it well, prick it with a fork and put it in the oven at 200 ° for about half an hour until it is well baked. Leave to cool in the off oven, then peel it.
- Cook the bulgur with a little salt for about ten minutes. Be careful not to overcook it. Bulgur can be poured over hot water and left to absorb as well as cous cous. Drain the finished bulgur well, then put it in a larger bowl, pour a little oil and stir.
- Cut the eggplant into cubes, put it in a tall bowl, add the tomatoes from the oil and mix everything well with a stick mixer. Cut the mini tomatoes into slices. Tear off the basil.
- Add everything to a bowl with the bulgur and mix carefully. If desired, add a little hot pepper powder and the juice of half a lemon.