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🥗 Oven-baked Eggplants with Crunchy Bulgur Salad

641 kcal · 45 min · 4 servings

Ingredients

• 2 eggplant(s) (approx. 300 g)
• 1 garlic clove(s)
• 3 tbsp olive oil
• salt
• 0.25 tsp chili flakes
• 100 g bulgur
• 300 ml water
• 3 spring onion(s)
• 1 bunch parsley
• 4 sprig(s) mint
• 40 g nuts (mixed, salted)
• 1 tsp organic lemon zest (finely grated)
• 3 tbsp lemon juice
• 2 tsp tomato paste
• salt
• 0.25 tsp chili flakes
• 4 tbsp olive oil
• 150 g soy yogurt (yogurt alternative)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat. Do not use the fan (convection) setting.
2. 2. Cut the eggplants in half lengthwise.
3. 3. Flatten the rounded bottom sides of the eggplants slightly so they stand stably on the tray.
4. 4. Score a cross-hatch pattern into the fleshy cut surfaces of the eggplants.
5. 5. Mix finely chopped garlic with three tablespoons of olive oil, a pinch of salt, and a quarter teaspoon of chili flakes.
6. 6. Brush the eggplants with the garlic mixture.
7. 7. Place the eggplants on a baking sheet with the cut side facing up.
8. 8. Place the tray in the center of the oven.
9. 9. Bake the eggplants for 30 minutes.
10. 10. Turn the eggplants once after 15 minutes.
11. 11. Pour boiling salted water over the bulgur.
12. 12. Cover the bowl.
13. 13. Let the grain swell for seven minutes on low heat.
14. 14. Slice the spring onions into thin rings.
15. 15. Roughly chop the parsley and mint leaves.
16. 16. Crush the nuts.
17. 17. Whisk lemon zest, lemon juice, three tablespoons of water, tomato paste, salt, a quarter teaspoon of chili flakes, and four tablespoons of olive oil into a sauce.
18. 18. Toss the sauce with the bulgur, herbs, nuts, and onions.
19. 19. Serve the salad alongside the finished eggplants with the soy yogurt.

Nutrition per serving

• kcal: 641
• Protein: 15 g · Fett/Fat: 40 g · Carbs: 54 g