Appetizers
This hearty Armenian appetizer is made by mixing roasted eggplant with bulgur and adding fresh tomato and green pepper. Using bulgur makes it a whole-grain appetizer option.
Pierce the eggplants with a fork and roast them in an oven preheated to 220°C / 430°F for thirty minutes, until the skins are charred and the flesh is soft.
Mix the bulgur with boiling water.
Let the bulgur sit for twelve minutes.
Scoop the flesh from the roasted eggplants with a spoon and chop it.
Mix the eggplant, rested bulgur, tomato, green pepper, garlic, olive oil, lemon juice, pomegranate molasses, and salt.
Turn the eggplants occasionally while roasting, or one side may burn while the other remains undercooked. Allergen: contains gluten (bulgur).
Nar ekşisi bulamadığım için editördeki gibi limon suyu ve bir tutam şeker kullandım, tat gerçekten dengeliydi. Yeşil biber yerine de kırmızı biber denedim, daha tatlımsı bir sonuç aldım.
Limon ve şeker kombinasyonu gerçekten iyi bir yedek, memnun olmanıza sevindik. Kırmızı biber fikrini de deneyeceğiz, güzel bir varyasyon gibi duruyor.
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