for 4 people
- 2 eggplants
- 2 tablespoon olive oil
- 2 water glass bulgur
- 3 cups of hot water
- 1 tablespoon olive oil
- 1 tea spoon powder coriander
- 1/2 tea spoon powder turmeric
- 2 carrots
- 100 gram white cheese
- 1 handful of parsley (finely chopped)
- 1/2 pieces of lemon juice
- 1/2 teaspoon salt (can be reduced or increased)
For inner filling:
When preparing the inner filling, if you first heat the oil and put the spices in it, the aroma of the spices will work better.
How is it prepared?
First, let’s prepare the inner fill; Take olive oil to a non-flammable saucepan and lightly heat it. The coriander and turmeric sheep in the heated oil.
Spices lightly smell, add the bulbs that you wash and roast for about 3-4 minutes .
Then add boiling water and leave the cooked rice in a low heat for about 20 minutes until the bulgur is drained.
When the bulgur is baking, let’s prepare the eggplants. Wash the eggplants and slice them thinly in length.
With a brush, lubricate both sides of the eggplants you’ve sliced and cook on a grill that has been warmed up, turning it upside down until it is cooked beautifully.
The bulge that attracted the water; add carrots, salt, crumbled white cheese, lemon juice and finely chopped parsley, stir well and cover the gold.
Put the eggplant slices you cooked on the grill in the inner filling you prepared and wrap them in a beautiful roll.
Take the rolls you prepare in a serving tray and serve them warm or cold.