for 2 person
- 1 green eggplant
- 1 pinch of salt
- 1 pinch of powdered sugar
- 1 pinch of garlic powder
- 1 water glass fine bulgur
- 1 sweet spoon salt
- 1.5 cups of hot water
- 1 tablespoon olive oil
- 1 tablespoon pomegranate sour
- 1 sweet spoon lemon juice
- 3 branches fresh mint
- 100 gram white cheese
- 1 tomato
- 1 tablespoon finely chopped dill
For Bulgur Salad:
The carved eggplant will take the pain and flavor of rubbing with sugar.
You can cook the eggplants by wrapping aluminum foil when you want to cook the eggplant while cooking in the oven.
How is it prepared?
Heat the oven to 180 degrees.
Divide the prodigal into two halves and cut the inside neatly with a spoon.
Rub the obsessive, sugar, salt, garlic powder and olive oil.
Cook the eggplants you have cooked in the oven for 30 minutes.
Bulguru brew in hot water and stand for 10 minutes.
Cut a cube of cubes into the eggplant you picked out.
Cut the onions as well.
Heat a large pan and saute the onion and eggplant with olive oil in the heated pan.
Saute the eggplant with the bulgur. Add lemon juice, olive oil, pomegranate juice, fresh mint, salt and pepper on it. Add the latest white cheese and mix well.
Wait for the first heat of the fried eggplants to be thrown and fill the salad with eggplant dishes.
Place cubed cubes of tomatoes on top and serve dill to garnish. Have an apology.