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

4.5 (6 ratings)

Difficulty easy

Preparation time 10 min

Total time 55 min

Serving size 4 portions

Ingredients

300 g fine burghul
1000 g water
2 garlic cloves
1 lemon, zest only, no white pith
4 spring onions/shallots, trimmed, white part cut into pieces; green part cut into thin slices
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 (see Tips)
6 sprigs fresh basil leaves
6 sprigs fresh mint leaves
40 g pumpkin seeds, roasted (see Tips)
80 g roasted pine nuts
500 g eggplant, cut into thin slices (approx. 5 mm)
olive oil, for drizzling
1 - 2 tsp sea salt

Nutrition: per 1 portion
Calories: 2353.3 kJ / 560.3 kcal
Protein: 15.6 g
Carbohydrates: 55.5 g
Fat: 27.9 g
Saturated Fat: 3.1 g
Fibre: 14.8 g
Sodium: 1852.5 mg