Main dishes
Leave a comment

Warm Aubergine Bulgur Salad

1*

This was the second time I’ve tried this recipe and it has quickly become one of my favorites! The warm bulgur salad is a true flavor explosion because there are so many different components to it. I just love every part of it!

For everyone saying they don’t like eggplant: I never used to like it, but ever since trying this recipe, I do!

The salad is an adaption of a Jamie Oliver recipe, which I turned vegan by using soy yogurt instead of normal one. I admit it takes some time to make, but I would strongly suggest to keep every component of it because the mix is what does the trick.

Warm Aubergine Bulgur SaladWarm Aubergine Bulgur Salad   

Ingredients:

  • 2 eggplants
  • 200g bulgur
  • 200g vegan yogurt (e.g. soy)
  • 1 pomegranate
  • 1 lemon
  • 1 clove garlic
  • 1/2 tsp rose water
  • 1/2 bundle mint
  • olive oil

Spices:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 tbsp sunflower seeds
  • 2 tbsp sesame seeds
  • salt & pepper

 

Instructions:

  1. Preheat oven to 200°C. Cut eggplants in half and cut the inside in a crisscross pattern. Sprinkle the halves with salt and set aside for a few minutes. 
  2. Cook bulgur according to package directions. 
  3. Rinse eggplant with cold water, dry it with a paper towel and place on a baking sheet. Drizzle with olive oil and pepper. Bake in the oven for 40 minutes.
  4. When the bulgur is done, drain it. Then, in the pot, drizzle some olive oil over it. Sprinkle with some lemon peel and lemon juice. Grate garlic onto bulgur and season with salt and pepper. Cover and set aside.
  5. In a bowl, mix the yogurt with rose water, salt and pepper.
  6. In a small pan on medium heat, roast fennel and cumin seeds for 1-2 minutes. Then ground the seeds in a mortar. Roast the sunflower seeds and sesame seeds as well for about 2-3 minutes in the pan and mix with the other spices.
  7. Cut the pomegranate in quarters, put the pieces in a bowl of water and break them apart in the water to free the seeds. (This makes it less messy, and you can skim the white parts from the surface, while the seeds stay on the bottom and can be drained at the end)
  8. Take the eggplant out of the oven, sprinkle with lemon juice and some oil, let cool of a little  and cut into cubes.
  9. Serve bulgur with eggplant, yogurt mix, spices, pomegranate and mint leaves. Enjoy!

Warm Aubergine Bulgur SaladWarm Aubergine Bulgur Salad   

Warm Aubergine Bulgur Salad
This warm bulgur salad is a true flavor explosion because there are so many different components to it! And don't say you don't like eggplant before you've tried this!
Write a review
Print
Ingredients
  1. 2 eggplants
  2. 200g bulgur
  3. 200g vegan yogurt (e.g. soy)
  4. 1 pomegranate
  5. 1 lemon
  6. 1 clove garlic
  7. 1/2 tsp rose water
  8. 1/2 bundle mint
  9. olive oil
Spices
  1. 1 tsp fennel seeds
  2. 1 tsp cumin seeds
  3. 2 tbsp sunflower seeds
  4. 2 tbsp sesame seeds
  5. salt & pepper
Instructions
  1. Preheat oven to 200°C. Cut eggplants in half and cut the inside in a crisscross pattern. Sprinkle the halves with salt and set aside for a few minutes.
  2. Cook bulgur according to package directions.
  3. Rinse eggplant with cold water, dry it with a paper towel and place on a baking sheet. Drizzle with olive oil and pepper. Bake in the oven for 40 minutes.
  4. When the bulgur is done, drain it. Then, in the pot, drizzle some olive oil over it. Sprinkle with some lemon peel and lemon juice. Grate garlic onto bulgur and season with salt and pepper. Cover and set aside.
  5. In a bowl, mix the yogurt with rose water, salt and pepper.
  6. In a small pan on medium heat, roast fennel and cumin seeds for 1-2 minutes. Then ground the seeds in a mortar. Roast the sunflower seeds and sesame seeds as well for about 2-3 minutes in the pan and mix with the other spices.
  7. Cut the pomegranate in quarters, put the pieces in a bowl of water and break them apart in the water to free the seeds. (This makes it less messy, and you can skim the white parts from the surface, while the seeds stay on the bottom and can be drained at the end)
  8. Take the eggplant out of the oven, sprinkle with lemon juice and some oil, let cool of a little and cut into cubes.
  9. Serve bulgur with eggplant, yogurt mix, spices, pomegranate and mint leaves. Enjoy!
Adapted from Jamie Oliver
Adapted from Jamie Oliver
Our Vegan Revolution http://www.ourveganrevolution.com/

——————————————————————————————–

German recipe:

Zutaten:

  • 2 Auberginen
  • 200g Bulgur
  • 200g Soja Joghurt
  • 1 Granatapfel
  • 1 Zitrone
  • 1 Knoblauchzehe
  • 1/2 TL Rosenwasser
  • 1/2 Bund Minze
  • Olivenöl

Gewürze:

  • 1 TL Fenchelsamen
  • 1 TL Kümmelsamen
  • 2 EL Sonnenblumenkerne
  • 2 EL Sesam
  • Salz & Pfeffer

Zubereitung:

  1. Ofen auf 200°C vorheizen. Auberginen halbieren und das Fleisch kreuzweise einschneiden. Die Hälften salzen und für ein paar Minuten beiseite stellen.  
  2. Bulgur nach Packungsanweisung kochen. 
  3. Auberginen mit kaltem Wasser abwaschen, mit einem Küchentuch abwischen und auf ein Backblech legen. Mit Olivenöl beträufeln und pfeffern. Im Ofen für 40 Minuten backen.
  4. Wenn der Bulgur gekocht ist, diesen abtropfen lassen und zurück im Topf mit Olivenöl beträufeln. Zitronenschale darüber reiben und Zitronensaft zugeben. Den Knoblauch über den Bulgur reiben und mit Salz und Pfeffer würzen. Abdecken und beiseite stellen. 
  5. In einer Schüssel das Joghurt mit Rosenwasser, Salz und Pfeffer mischen. 
  6. In einer kleinen Pfanne bei mittlerer Hitze Fenchel- und Kreuzkümmelsamen etwa 2-3 Minuten anbraten. Danach die Samen im Mörser mahlen. Sonnenblumenkerne und Sesam ebenfalls 2-3 Minuten anbraten. Dann die 4 Gewürze zusammen mischen.
  7. Den Granatapfel vierteln und die Teile in einer Schüssel mit Wasser auseinanderbrechen, um die Samen zu befreien. (Das verhindert eine Sauerei und die weißen Teile können leicht von der Oberfläche abgeschöpft werden, während die Samen am Boden der Schüssel bleiben und am Ende abgegossen werden können) 
  8. Auberginen aus dem Ofen nehmen und mit Zitronensaft und Öl beträufeln. Etwas abkühlen lassen und in Würfel schneiden. 
  9. Bulgur mit Aubergine, Joghurt Mix, Gewürzen, Granatapfel und Minzblättern servieren. Guten Appetit! 

 

Leave a Reply

Your email address will not be published. Required fields are marked *