Fried aubergines with parsley salad and lamb

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines, dab dry and cut lengthwise into thick slices. Place the slices next to each other, sprinkle with salt and leave to stand. Meanwhile bring the stock to the boil and add bulgur.

2. 2

   Bring to the boil again briefly, cover and allow to swell for eight minutes over a low heat. Put it on a sieve and let it cool down. Wash the tomatoes, scratch the skin and put the tomatoes briefly in boiling water.

3. 3

   Rinse under cold water, peel the skin and cut the tomatoes in half. Remove the seeds from the halves and cut into cubes. Wash parsley, dab dry, pluck the leaves from the stalks and cut coarsely.

4. 4

   Mix with bulgur and tomato cubes. Mix lemon juice, salt and pepper. Finally, fold in olive oil and mix into the salad. Peel garlic. Wash the thyme, dab dry and remove the leaves from the stalks.

5. 5

   Wash the lamb chops and pat them dry. Heat a tablespoon of oil in a pan and fry the chops for four to five minutes, turning them over. Finally, add the thyme and garlic and fry.

6. 6

   Season with salt and pepper, remove from the pan and keep warm. Dab aubergines dry with kitchen paper. Heat the rest of the oil in the pan in portions and gradually fry the eggplant slices until golden brown.

7. 7

   Season with pepper and arrange on four plates together with the lamb chops and parsley salad. Serve garnished with lemon wedges.

Nutrition Facts

KCAL
790 kcal

CARBS
20 g

FATS
61 g

PROTEINS
23 g