Közlenmiş Patlıcanlı Bulgur (Bulgur Pilaf with Aubergine and Lamb)
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Ingredients
- 2 aubergines
- 300 g lamb mince
- 250 g bulgur wheat
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 2 tbsp olive oil
- 450 ml lamb stock
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 24.2 g
- Carbohydrate
- 43.7 g
- of which sugars
- 6.3 g
- Fat
- 21.6 g
- of which saturates
- 7.6 g
- Fibre
- 15.9 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the aubergines and char them under a hot grill or over a gas flame for 20-25 minutes, turning occasionally, until the skin is blackened and the flesh is soft; scoop out the flesh and chop roughly, discarding the skin.
- 2
Heat the olive oil in a pan and cook the onion and garlic cloves for 6 minutes until softened.
- 3
Add the lamb mince and cook for 8 minutes, breaking it up, until no pink remains.
- 4
Stir in the tomato purée and the charred aubergine flesh and cook for 2 minutes.
- 5
Add the bulgur wheat and lamb stock, bring to the boil, then cover and simmer for 12 minutes until the bulgur is tender and the liquid is absorbed.
- 6
Take off the heat and leave to stand, covered, for 5 minutes before fluffing with a fork.
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