BULGUR (100 G READY-MADE) WITH VEGETABLES (200 G) AND SHRIMP / CHICKPEA (50 G)

Boil bulgur until cooked in a ratio of 1: 1.5;

Lubricate the preheated pan with oil, using a pastry brush or a cotton pad (this will help us avoid excess fat in the dish);

Put shrimps in a pan and stir fry for a couple of minutes. Put on the plate. In the case of chickpeas (for vegans) - soak from the night, cook until tender;

Pre-soak the eggplant in salt water to remove the bitterness;

We cut the vegetables into cubes and put them in a pan, where the shrimps were fried. Make the fire smaller, salt and cover. Stew for 10 Minutes;

Turn off the bulgur a couple of minutes before readiness and add to the vegetables. We put it out together for another
5 Minutes;

Turn off and add the shrimp / chickpeas.