Garden Salad
with Tomato, Cucumber, Pepper, Eggplant Chips & Bulgur
Ingredients (serves 5-6)
For the bulgur
- 1 part bulgur
- 2 parts water or stock
- 1 eggplant
- a little corn flour or flour for coating
- olive oil for frying
- salt, paprika
- 2 tomatoes, peeled and deseeded
- 1 cucumber, deseeded
- 2 peppers, deseeded
- 1 spring onion
- 500 g fine bulgur
- ½ bunch parsley
- a little fresh mint
- salt, pepper
- fresh juice from 2 lemons
- olive oil
METHOD
Boil the bulgur in water or stock for 10–15 minutes and let it absorb the liquid and fluff up.
Cut the eggplant into thin slices, coat them lightly in corn flour or flour, and fry them in olive oil for 2–3 minutes until crispy. Transfer to paper towels and season with salt and paprika.
Finely chop the tomatoes, cucumber, peppers, spring onion, parsley, and mint.
In a large bowl, combine the vegetables with the bulgur. Add olive oil, lemon juice, salt, and pepper, and mix well.
Serve the salad topped with the crispy eggplant chips.
Extra tip: Add a little feta cheese or toasted nuts for an even richer flavor!