A hearty meze from Armenian cooking, this spread is made by mixing charred eggplant with bulgur and freshening it up with tomato and green pepper. Using bulgur turns this into a whole-grain meze option.
Prick the eggplants with a fork and char them in an oven preheated to 220°C for thirty minutes, until the skins blacken and the flesh softens.
Stir the bulgur into boiling water.
Let the bulgur steep for twelve minutes.
Scoop out the flesh of the charred eggplants with a spoon and chop it.
Combine the eggplant, steeped bulgur, tomato, green pepper, garlic, olive oil, lemon juice, pomegranate molasses and salt.
Turn the eggplants occasionally while charring them, or one side will burn while the other stays undercooked. Allergens: contains gluten (bulgur).
If you cannot find pomegranate molasses, increase the lemon juice by a tablespoon and add a pinch of sugar for a similar sweet-sour balance.
Admin DadaGastro · verified in test kitchenNar 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.