Bulgur And Vegetable Skillet
35 minutes
Ingredients
| 1 glas | Bulgur |
| 1 tbsp | butter |
| 3-4 tbsp | yorgurt |
| 2 tbsp | olive oil |
| 1 | small eggplant |
| 1 | onion |
| 1 | green peppers |
| 1 | small carrot |
| sth. | salt, pepper |
| 1 tbsp | tomato paste |
| 2 glasses | Boiling water |
| sth. | dill |
Preparation
Start by chopping the vegetables. Cut the eggplant, onion, green bell pepper, carrot and tomato into small cubes.
Heat the olive oil and butter in a pan. First add the onion and diced carrot with a little salt and sauté for 1-2 minutes. Now add the peppers, eggplant and finally the tomatoes and fry for about 5 minutes. Stir in the tomato purée and fry it too. Add the bulgur to the pan and fry briefly. Stir well.
Deglaze everything with boiling water and add a little salt and pepper. Leave the mixture to simmer on a low heat for 10-15 minutes. If necessary, you can add a little water.
Remove the pan from the heat and leave the bulgur to steam for approx. 10 minutes.
Now comes the creative part! You can choose a large platter for the dish. Using two spoons, shape the creamy premium yogurt into small puffs and place them on top of the bulgur.
Finally, garnish your dish with fresh dill, black pepper and a dash of olive oil.
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