Allergens
Gluten
Lactose
SulfietTurkish Aubergine with Kisir
From the Turkish cuisine comes this aubergine that we braise to buttery softness in the oven, topped with a spiced layer of sumac. This layer is flavoured with feta, Parmesan cheese, and fresh mint. Accompanying this dish is kisir, a classic Turkish bulgur salad, packed with fresh herbs, sweet tomatoes, and cucumber. Delicious with the refreshing spinach yoghurt sauce.
Turkish Aubergine with Kisir
spinach, courgette, tomatoes, white onion, cucumber, vine tomatoes, spring onion, green pepper, garlic, aubergine, lemon [sulphites], fresh mint, parsley, chickpeas, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt) [sulphites], cinnamon, cumin seeds, coriander seeds, paprika powder, sumac, pumpkin seeds, sunflower seeds, feta made from pasteurised sheep and goat milk [lactose], Parmesan cheese [milk], Greek yoghurt [lactose, milk], bulgur [gluten], pomegranate molasses, tomato paste, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, sulfiet.
Microwave
Remove the kisir (bulgur salad) from the fridge and serve at room temperature, or heat loosely covered for 1-3 minutes. Take the aubergine out of the dish and heat uncovered on the baking paper for 1-2 minutes. Serve with the yoghurt sauce (cold).
Oven — 200°C, 10-20 minMarleen's choice
Remove the kisir (bulgur salad) from the fridge and serve at room temperature, or heat covered with a plate or aluminium foil for 10-15 minutes. Take the aubergine out of the dish and heat uncovered on the baking paper for 10-20 minutes. Serve with the yoghurt sauce (cold). Plastic containers cannot be used in the oven.
Average weight: 540 g
