Zucchini - Aubergine Bulgur

1. 1

   Heat the olive oil in a pan and add the garlic and onion, finely chopped.

2. 2

   When the onion is golden add the aubergine, zucchini and tomato, chopped in small cubes, and cook for approximately 10 minutes, at low/medium heat and covered with the lid.

3. 3

   Add the bulgur and stir well. Add the honey, cider vinegar, orange juice, cayenne pepper and mint, stir everything well and cook for approximately 5 minutes at medium heat and covered with the lid.

4. 4

   Add the chicken broth and, stirring frequently, cook until the bulgur is done.

5. 5

   Add coriander leaves, and salt and pepper according to taste.

6. 6

   Let it rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.