4 Servings • 410 kcal /1717 kJ, 14 g E, 10 g F, 65 g KH pro Portion
500 g Swiss chard
3 Garlic cloves
3 spring onions
600 ml of hot vegetable stock
300 Mr. Bulgur
2 Tbsp toasted sesame oil
that. 25 Minutes (plus cooking time)
Wash the eggplant, clean and in 1 Cut cm large cubes. Wash and clean the chard, Finely dice the stalks and cut the leaves into fine strips. Peel the garlic and chop in to fine slithers. Wash and clean the spring onions, Finely dice the white parts, cut the green parts into fine rings. Core the pomegranate, catch the juice.
Bulgur, Aubergine, Mangold, Knoblauch, the white of the spring onions, Bring the pomegranate juice and vegetable stock to the boil in a saucepan. On low heat and with the lid closed 20 Let swell for minutes.
Season the bulgur one pot with salt and pepper and stir well. Sprinkle with spring onion greens and pomegranate seeds and drizzle with sesame oil.