Eggplant Bulgur with Yogurt

5
Average: 5 (2 votes)
(2 votes)
Eggplant Bulgur with Yogurt
share Share
print
bookmark_border Copy URL
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

Ingredients

for
4
Ingredients
150 grams Bulgur
salt
4 Red onions
2 Eggplant 800 grams (approximately 2 pounds)
1 handful parsley
2 tablespoons olive oil
4 tablespoons raisins
200 milliliters Vegetable broth
2 tablespoons balsamic vinegar
1 teaspoon cinnamon
1 teaspoon Turmeric
1 teaspoon sweet ground paprika
½ teaspoon Chili powder
100 grams Greek yogurt (10% fat)
How healthy are the main ingredients?
saltonionEggplantparsleyolive oilraisins

Preparation steps

1.

Rinse the bulgur in a sieve and cook in 400 ml (approximately 2 cups) of boiling salted water according to package directions. Keep warm.

2.

Peel the onions and cut into thin strips. Rinse the eggplants, cut off the stalk and cut into sticks about 2 cm (approximately 3/4 inch) in size. Rinse the parsley, shake dry and coarsely chop the leaves.

3.

Heat the oil in a large hot pan (or wok) and fry the onions while stirring, about 3-4 minutes. Stir in the eggplant and fry for another 2-3 minutes. Season with salt and fry for another 3-4 minutes until the eggplant has become significantly smaller. Add the raisins and the broth and leave to simmer for about 5 minutes over moderate heat.

4.

Season with the vinegar, salt, pepper, cinnamon, turmeric and paprika. Mix in the bulgur and season with salt and pepper. Add a dollop of yogurt on top, if desired, and serve sprinkled with a little paprika and parsley.