Turkish-style aubergine with garlic yogurt and bulgur

Ingredients

For 1 serving

• Eggplant300 g
• Extra virgin olive oil1 tablespoon
• Nonfat Greek yogurt150 g
• Garlic1 clove
• Mint3 g
• Paprikato taste
• Pine nuts5 g
• Bulgur50 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the bulgur over medium heat for 12 minutes, until tender; drain well.
2. Meanwhile wash and trim the aubergine and cut it into 2 cm cubes.
3. Heat the extra virgin olive oil in a large pan over medium-high heat and brown the aubergine for 12 minutes, stirring often, until well coloured outside and soft inside; season with salt.
4. Peel the garlic and grate it finely; mix it with the Greek yoghurt and a pinch of salt.
5. Toast the pine nuts in a dry small pan over medium heat for 1–2 minutes, stirring, until golden; watch them, as they burn in a moment.
6. Spread the yoghurt on the plate, add the aubergine and bulgur and finish with paprika, torn mint and the toasted pine nuts.