Eggplant with burghul

Name: Eggplant with burghul
Prep time: 10 min
Cook time: 55 min
Total time: 55 min
Yield: 4 portions
Ingredients: 300 g fine burghul; 1000 g water; 2 garlic cloves; 1 lemon; 4 spring onions/shallots; 40 g soy sauce; 1 tbsp mirin; 1 tbsp sesame oil; 2 tsp rice wine vinegar; ¼ tsp ground black pepper; 1 tsp raw sugar; 1 - 2 tsp sambal oelek; 6 sprigs fresh basil leaves; 6 sprigs fresh mint leaves; 40 g pumpkin seeds; 80 g roasted pine nuts; 500 g eggplant; olive oil; 1 - 2 tsp sea salt

4.4 7 évaluations

Prép. 10min

Total 55min

4 portions

Ingrédients

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