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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
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