60 g Bulgur
70 Zucchini
1 A tomato
70 g Eggplant
1 tsp Olive oil
20 g Onion
½ glove of garlic
1
Boil bulgur until cooked in a ratio of 1: 1.5 (so it turns out friable);
2
In a very hot pan, fry the onion and garlic for a couple of minutes.
3
Then add the cubes of zucchini and eggplant to the pan, add salt at the end so that the vegetables do not have time to let the juice go;
4
We combine bulgur, fried vegetables, finely chopped tomato and oil.
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, FryingDietDiabetic, Kosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
60 g Bulgur
70 Zucchini
1 A tomato
70 g Eggplant
1 tsp Olive oil
20 g Onion
½ glove of garlic
Directions
1
Boil bulgur until cooked in a ratio of 1: 1.5 (so it turns out friable);
2
In a very hot pan, fry the onion and garlic for a couple of minutes.
3
Then add the cubes of zucchini and eggplant to the pan, add salt at the end so that the vegetables do not have time to let the juice go;
4
We combine bulgur, fried vegetables, finely chopped tomato and oil.