Parsley salad with fried eggplants
easy
60 mins
60 mins
Ingredients
- 40 g Bulgur (wheat groats, coarse)
- 800 g Aubergines
- 7-10 Tbsp Salt
- 3-4 Collar flat leaf parsley
- 1 potty Mint
- 300 g Tomatoes
- 1 small onion or shallot
- 1 Garlic clove
- 4-5 Tbsp Lemon juice
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS Olive oil
- 50 g Flour
- 6 TABLESPOONS Soybean oil
- 50 g Tomato Ketchup
- 200 g finely grated, medium aged Gouda
- 7-10 Tbsp Lemon wedges
- 7-10 Tbsp Kitchen paper
Directions
- 1
Put Bulgur in 1/8 litre warm water and let it swell for about 1 hour. Wash aubergines, dab dry and cut diagonally into slices. Put them on a large plate, salt them, cover with kitchen paper and weigh them down with a board.
- 2
Leave to stand for about 30 minutes. Wash parsley and mint, dab dry and pluck the leaves from the stalks. Put some leaves aside for garnishing. Cut the remaining parsley and mint into fine strips.
- 3
Wash the tomatoes, dab dry and cut in half. Remove seeds and cut the halves into fine cubes. Peel onion and also dice finely. Peel garlic and press it through a garlic press.
- 4
Mix lemon juice, onions, garlic, salt and pepper. Beat in olive oil. Drain Bulgur on a sieve. Mix together with the parsley, mint, diced tomatoes and marinade.
- 5
Dab aubergine slices dry, turn them in flour and tap them off again. Heat some soy oil in a large pan and fry the eggplant slices in portions until golden brown, turning them over. Spread them on a baking tray and brush them thinly with ketchup.
- 6
Sprinkle with cheese and bake in a preheated oven (electric: 200 °C / gas: level 3) for 5-10 minutes. Arrange aubergine slices and parsley salad on plates. Serve garnished with remaining herbs and lemon wedges.
- 7
Italian baguette tastes good with it.
Nutrition Facts
500 kcal
27 g
35 g
25 g
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