
Devices & Accessories
Eggplant with burghul
Prep. 10 min
Total 55 min
4 portions
Ingredients
-
fine burghul300 g
-
water1000 g
-
garlic cloves2
-
lemon zest only, no white pith1
-
spring onions/shallots trimmed, white part cut into pieces; green part cut into thin slices4
-
soy sauce40 g
-
mirin1 tbsp
-
sesame oil1 tbsp
-
rice wine vinegar2 tsp
-
ground black pepper¼ tsp
-
raw sugar1 tsp
-
sambal oelek (see Tips)1 - 2 tsp
-
fresh basil leaves6 sprigs
-
fresh mint leaves6 sprigs
-
pumpkin seeds roasted (see Tips)40 g
-
roasted pine nuts80 g
-
eggplant cut into thin slices (approx. 5 mm)500 g
-
olive oil for drizzling
-
sea salt1 - 2 tsp
Nutrition per 1 portion
Calories
560.3 kcal /
2353.3 kJ
Protein
15.6 g
Fat
27.9 g
Carbohydrates
55.5 g
Fibre
14.8 g
Saturated Fat
3.1 g
Sodium
1852.5 mg
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Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
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