Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills 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
- Fiber
- 14.8 g
- Sodium
- 1852.5 mg
In Collections
Alternative recipes
Eggplant and tomato breakfast hash with crispy tempeh
40min
Millet-stuffed cabbage rolls with mushroom sauce
1h 40min
Miso soup and sake seafood with rice
1h 5min
Lentil and mint salad
3h 55min
Baba ghanoush
1h
"Spaghetti" with spinach and mint pesto
25min
Mixed seafood with tomato and herb sauce
30min
Roasted eggplant
1h 35min
Sun-dried tomato tartare
15min
Stuffed capsicums with herbed quinoa
30min
Soba noodle and tofu salad
35min
Miso soup
30min