Fried aubergine vegetables

Name: Fried aubergine vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Bulgur; 7-10 Tbsp Salt; 70 g cherry tomatoes; 2 stem(s) Basil; 1 Garlic clove; 200 g Aubergine; 1 Egg; 4 TABLESPOONS dry white wine; 2 TABLESPOONS Flour; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1 TABLESPOON Sunflower oil; 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON sliced parmesan cheese; 7-10 Tbsp Lemon wedges and basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Bulgur
7-10 Tbsp Salt
70 g cherry tomatoes
2 stem(s) Basil
1 Garlic clove
200 g Aubergine
1 Egg
4 TABLESPOONS dry white wine
2 TABLESPOONS Flour
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1 TABLESPOON Sunflower oil
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON sliced parmesan cheese
7-10 Tbsp Lemon wedges and basil

Directions

1
Put Bulgur in boiling salted water and let it swell for about 10 minutes. Pour off remaining liquid. In the meantime wash, clean and quarter the tomatoes. Wash the basil, pluck the leaves from the stalks and chop.
2
Peel the garlic and press it through the garlic press. Wash and slice the aubergine. Beat the egg and wine. Stir in flour. Season with salt and pepper. Pull aubergine slices through the dough.
3
Fry in the hot olive oil until golden brown, turning. In the meantime heat sunflower oil. Fry garlic and bulgur in it. Add tomatoes and basil, bring to the boil briefly. Season with salt, pepper and lemon juice.
4
Arrange aubergine slices and tomato bulgur on plates. Sprinkle with parmesan. Serve garnished with lemon wedges and basil.