Sicilian bulgur salad with caramelized eggplant, capers and olives
(0)
30 min
Under an hour
Sezamo
O interpretare siciliană vibrantă a salatei de cereale, cu bulgur pufos, cuburi rumenite de vinete, capere sărate, măsline negre și un strop nobil de oțet balsamic.
Preparation method
Boil the bulgur in 400 ml of lightly salted water for about 10-12 minutes, until it absorbs all the liquid and becomes tender, then fluff it gently with a fork and let it cool to room temperature.
Wash the eggplant and cut it into medium 2 cm cubes. Sprinkle a little sea salt over them and leave for 10 minutes on baking paper to draw out excess moisture, then gently pat dry.
Heat two tablespoons of extra virgin olive oil in a large pan and sauté the eggplant cubes over medium-high heat for 8-10 minutes, until browned, golden, and soft inside. Towards the end, add the thinly julienned red onion and cook everything for another 2 minutes.
Chef's tip
For an even more authentic Sicilian caponata flavor, you can add a small pinch of dried oregano or a few golden raisins soaked in balsamic vinegar. The salad is also excellent the next day, kept in the refrigerator and brought to room temperature before serving.
20 min
Under an hour
