Description
It's a salad in Oriental style. And the East is a delicate matter
Ingredients
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Bulgur
150 g
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Lemon
1 piece
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Eggplant
1 piece
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Cherry tomatoes
6 piece
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Onion
2 piece
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Garlic
2 tooth
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Raisins
50 g
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Brown sugar
2 Tbsp
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Pepper Cayenne
0.5 tsp
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Coriander
0.5 tsp
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Feta
100 g
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Arugula
150 g
Cooking
For starters, the eggplant cut into slices. Spread on a baking sheet, grease with vegetable oil and bake 20 minutes, until tender. A little salt
Bulgur rinse in cool water. In a Cup pour the boiling water 350 ml, salt. Add bulgur and boil for 5 minutes on low heat. Close the lid, turn off the heat and let stand for 10-15 minutes. Add lemon juice, mix well. Set aside.
Onion and garlic finely chop and fry in vegetable oil. Cut the tomatoes into small pieces and add to the onions.
Add the raisins, sugar, Cayenne pepper, coriander and a little water.
Bring to a boil, salt and add the eggplant. Close the lid and cook on slow fire for 5 minutes.
Green onion and feta slice and mix with bulgur.
Arugula put in a salad bowl. Spread over the bulgur and eggplant with sauce.
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