Parade Tomato Bulgur

Remove the skin from the onion and chop finely. Grate the tomato with the skin on a grater. Chop the spring onions into small pieces. Roughly dice the zucchini. Chop the mint and chives. Cut the melanzani lengthwise into 1 cm thick slices, sprinkle with salt and “weep”.

Sauté onion in 1 tbsp oil. Sprinkle with cumin. Add the tomatoes and bulgur, pour in the vegetable soup and cook gently. After about 15 minutes, the bulgur is soft and the liquid should have boiled away. 3 to 4 minutes before the end of cooking, add the spring onions to the bulgur and cook.

Heat 1 tbsp. oil in a frying pan, fry the zucchini cubes and add to the bulgur. Season strongly with cumin, salt and freshly ground pepper.

Stir the yogurt until smooth, season with salt, pepper and cumin, mix in the mint and chives.

Dry the melanzani and fry them in 2 tbsp hot oil on both sides.

Serve on heated plates Paradeiser-Bulgur with yogurt and fried Melanzane.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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