Eggplant sauce Charmoula with bulgur

Description

Recipe middle Eastern cooking, where wheat is widely used and highly appreciated. A special honor and eggplant. Delve into the intricacies of this mysterious cuisine.

Ingredients

Eggplant

2 piece
Garlic

1 tooth
Cumin

1 tsp
Coriander

1 tsp
Paprika sweet

1 tsp
Peppers red hot chilli

0.125 tsp
Olive oil

60 ml
Lemon

1 piece
Bulgur

0.5 cup
Water

1 cup
Raisins

1 handful
Green olives

80 g
Nuts

1 handful
Greens

1 coup
Yogurt

100 ml
Salt

Cooking

've been wanting to try bulgur, and that's a wonderful reason to come, looking ahead to say that it is very delicious and nutritious, and for me, as nelyubiteley croup is generally a godsend. So, thanks to contest!!!

Half a Cup of bulghur, pour a glass of boiling water, you can leave for the night, he will fully absorb water. I have never had the time, so after half an hour, I warmed it in the microwave for 2 minutes and drained the water. Bulgur was like pasta "al dente" soft, but with the whole structure felt. Raisins also pour boiling water.

While infused bulgur, prepare the eggplant. They need to make cross-cuts and slightly prisolit.

Now for the sauce with the musical and mysterious name Charmoula. Just mix all the ingredients: crushed garlic, ground spices, zest and oil.

Pour the sauce Charmoula eggplant and bake in a preheated 190 degree oven, until soft.

For the salad shred the greens and olives.

Put in a bowl lettuce, add the raisins and nuts. The original recipe used toasted almonds, but I loved the pine nuts that are unable to make such a change. Stir, pour dressing: lemon juice and olive oil. Adjust for salt.

Salad, in fact, is good in itself...

.. but let's serve the dish with Oriental subtlety. On a plate, stack the eggplant, top with salad and pour the yogurt.

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