Eggplant with burghul
TM6 TM5 TM31

Eggplant with burghul

4.3 (3 ratings)

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
Fiber
14.8 g
Sodium
1852.5 mg

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