Aubergine tomato bulgur

Ingredients

• 2 aubergines (500g), cut into 3cm pieces
• 7 tbsp olive oil
• 2 onions, cut into thin rings
• 3 garlic cloves, squashed
• 1 tsp ground allspice
• 400g cherry tomatoes
• 1 tbsp tomato puree (tube)
• 400ml water
• 250g bulgur
• 200g greek yogurt
• 1 small pickled lemon (25g), cut small
• 10g mint leaves, thinly cut
• salt and black pepper

Instructions

1. Preheat the oven to 200 degrees.
2. Mix the aubergine with 4 tbsp olive oil, pepper and 1/2 tsp salt. Then roast it in the oven for 35-40 minutes until the aubergine is golden brown and soft.
3. Heat 3 tbsp olive oil in a large pot and fry the onions until brown and soft (ca. 8 minutes). Add the garlic and allspice and stir for another minute. After that add the tomatoes and squash them. Mix in the tomato puree, 400ml water and 1 tsp salt. Bring everything to a boil, then cover the pot and reduce the heat. Simmer for 12 minutes. Add in the bulgur, remove the pot from the heat and leave it covered for 20 minutes.
4. Combine the yogurt, lemon, half of the mint and a pinch of salt.
5. Serve the bulgur with the cooked aubergine, yoghurt and the rest of the mint.