Mezze Bowl with Baba Ganoush and Tabbouleh

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Roast the aubergine at 220 °C for 25 minutes until the skin is blackened, then scrape out the flesh and blend with the tahini, garlic and lemon.

   25:00
2. 2

   Cook the bulgur and leave to cool. Finely chop the parsley and finely dice the tomato.

3. 3

   Mix the bulgur with the parsley, tomato, olive oil and lemon juice to make the tabbouleh.

4. 4

   Arrange the baba ganoush, tabbouleh and drained chickpeas in bowls.