Eggplant with burghul

Eggplant with burghul

4.5 6 ratings
Prep. 10min
Total 55min
4 portions

Ingredients

  • fine burghul
    300 g
  • water
    1000 g
  • garlic cloves
    2
  • lemon zest only, no white pith
    1
  • spring onions/shallots trimmed, white part cut into pieces; green part cut into thin slices
    4
  • soy sauce
    40 g
  • mirin
    1 tbsp
  • sesame oil
    1 tbsp
  • rice wine vinegar
    2 tsp
  • ground black pepper
    ¼ tsp
  • raw sugar
    1 tsp
  • sambal oelek (see Tips)
    1 - 2 tsp
  • fresh basil leaves
    6 sprigs
  • fresh mint leaves
    6 sprigs
  • pumpkin seeds roasted (see Tips)
    40 g
  • roasted pine nuts
    80 g
  • eggplant cut into thin slices (approx. 5 mm)
    500 g
  • olive oil for drizzling
  • sea salt
    1 - 2 tsp

Nutrition per 1 portion

Calories 560.3 kcal / 2353.3 kJ
Protein 15.6 g
Fat 27.9 g
Carbohydrates 55.5 g
Fibre 14.8 g
Saturated Fat 3.1 g
Sodium 1852.5 mg

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