Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Roasted eggplant
1h 35 min
Tofu scramble
25 min
Ricotta, mint and zucchini lasagne
2h
Eggplant and porcini bites with turmeric tahini dressing
55 min
Lentil purée (Moujadarra)
1 Std. 20 Min
Savoury tofu quiche
1h 30 min
Lentil curry (dahl)
30 min
Artichoke and bean ragout
1h 30 min
Zucchini tortillas with falafel
25h 30 min
Cauliflower and fennel nuggets with ajvar
1h 35 min
Sweet potato and grain salad
1h 30 min
Honey ginger tofu with greens
2 Std. 25 Min