| Bulgur wheat with aubergines, mint and pine nuts |
| olive oil |
| 1 | onion, finely chopped |
| 1 | fresh bay leaf |
| 2 | medium aubergines, chopped into 3 cm cubes |
| 3 | large cloves garlic |
| 225 g | bulgur wheat |
| 500 ml | vegetable stock |
| 4 | fresh tomatoes |
| 50 g | pine kernels, toasted |
| 1 bunch | mint, leaves plucked and chopped |
| 1 pinch | cinnamon |
| sea salt and freshly ground black pepper |
Heat the oil in a saucepan, add the onion and bay leaf, and let them slowly cook until the onion is soft and pale gold. Add the aubergine and cook, adding more oil or a splash of water if necessary, until it is turning golden. (The aubergine will soften further during the next step of cooking.) Add the garlic, fry for another two minutes, then add the bulgur wheat and vegetable stock. Bring to the boil, leave to simmer gently for 10 minutes, stirring ocassionally, then add the chopped tomatoes. Cook a further 5-10 minutes until the bulgur is tender, but still slightly al dente, and the liquid has all been absorbed. Stir in the toasted pine kernels, mint leaves and cinnamon, and season with salt and pepper.
Serves 3-4, depending on hunger.
24 October 2003
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