Description
Very tasty Persian dishes. Great as a side dish to meat grinnemo.
Ingredients
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Eggplant
1 piece
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Onion
1 piece
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Garnet
1 piece
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Pomegranate juice
3 Tbsp
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Vegetable oil
-
Olive oil
1 Tbsp
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Walnuts
50 g
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Salt
-
Garlic
1 tooth
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Mint
-
Black pepper
-
Peppers red hot chilli
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Bulgur
1 cup
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Parsley
0.5 coup
Cooking
Here are the products we need. The bulgur I do not cook and steam it in a thermal pot for half an hour. Rinse the bulgur with water and pour a glass of boiling water and close tightly the pan if a pan is simple, it's good to wrap up.
Onion cut into small cubes and marinate in pomegranate sauce. Cut eggplant into large cubes and season with salt, then wash, blot the moisture with paper towels and fry until Golden brown.
For the marinated onions to put the hot eggplant.
Finely chop the garlic and mint. We though the winter kind, but the mint in a pot on the street is growing)) Parsley also chopped. Nuts to break small and dry, or in a pan or in the microwave.
To clean a pomegranate and add grain to vegetables. Then mix everything with the bulgur, add the tablespoon of oil, salt and pepper to taste. Add the nuts. Leave all to soak for half an hour.
Our appetizer -side dish ready! Bon appetit!
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