Buon appetito!
Arrabbiata bulgur with eggplant, halloumi, mint yogurt and feta cheese
Ingredients
4 persons
- 400 Gram bulgur
- 200 Gram halloumi
- 2 eggplants
- 200 Gram cherry tomatoes
- 1 jar ELVEA Pasta Sauce Arrabbiata
- 2 cloves look
- 80 Gram feta
- 1 teaspoons dried oregano
- 0.5 teaspoons paprika
- 200 Gram Greek yogurt
- 1 grated mini cucumber
- 12.5 milliliter lemon juice
- handful coin
- chopped
- pepper
- salt
Preparation
-
1
Slice the halloumi and fry until crispy. Then set it aside for a while.
-
2
Meanwhile, cook the bulgur.
-
3
Dice the eggplant and sauté in a dash of olive oil. Cut the cherry tomatoes into 2 and finely chop the garlic. Sauté these along and then season with paprika, dried oregano, pepper and salt.
-
4
Stir everything well and deglaze with the arrabiata sauce. Let simmer for a while.
-
5
Meanwhile, make the yogurt sauce by mixing all the ingredients.
-
6
Stir the cooked bulgur into the sauce. Divide among plates and top with the halloumi, crumbled feta and yogurt sauce.
