FRIJE

Instructions

• 1.   Bulgur Salad - Step 1: Slice the eggplants
  
  Wash the eggplants, remove the stem, then cut them in half lengthwise. Cut each half again in half lengthwise, then slice into 1 cm thick wedges.
  
  Bulgur Salad - Step 2: Dice the eggplants
  
  Preheat the oven to 200°C (400°F). Mix olive oil with a pinch of salt and cumin. Brush the eggplants with the mixture, then spread them on a baking sheet lined with parchment paper. Bake for about 25 minutes. Let cool.
  
  Bulgur Salad - Step 3: Cook the bulgur
  
  In a saucepan, pour the bulgur into twice its volume of salted water. Bring to a boil, then simmer covered over low heat for 12 minutes without removing the lid. The water should be completely absorbed by the bulgur. If there is too much water left at the end of cooking, drain it. Drizzle with a little olive oil.
  
  Bulgur Salad - Step 4: Prepare the sauce
  
  Prepare the sauce: whisk together tahini, lemon juice, honey, and water in a bowl until you obtain a creamy and homogeneous sauce. Season with salt and freshly ground pepper to taste.
  
  Bulgur Salad - Step 5:
  
  Wash the cucumber and cut it into quarters.
  
  Bulgur Salad - Step 6: Plate the salad
  
  Plate the salad: pour the bulgur into a dish, add the roasted eggplants, cucumber, and chickpeas. Mix well and drizzle with the sauce. Sprinkle with chopped mint and almonds.

Nutritional information *