Читать книгу The Kitchen Diaries - Nigel Slater - Страница 27

Bulghur is one of those mild, warming grains that soothes and satisfies. I value it for its knubbly texture and nutty flavour. This, to me, is supper, but others may like to use it beside something else, such as grilled chicken or a gravy-rich stew.

olive oil – 6 tablespoons

a small onion

a bay leaf

aubergines – 2 small ones

garlic – 2 large cloves, chopped

bulghur wheat – 225g

vegetable stock – 500ml

tomatoes – 4

pine kernels – 3 tablespoons, toasted

mint – 15-20 leaves, chopped

lemon juice to taste

Warm the olive oil in a shallow pan, peel and finely slice the onion and let it cook slowly in the oil with the bay leaf. When the onion is soft and pale gold, add the aubergines, cut into 3cm pieces, and the chopped garlic. Let the aubergines cook, adding more oil if necessary, until they are golden and soft.

Pour in the bulghur wheat and the vegetable stock. Bring to the boil, then leave to simmer gently for fifteen to twenty minutes, till the wheat is tender and almost dry. Half way through cooking, roughly chop the tomatoes and add them. Once the wheat is cooked (it should still be nutty and have some bite), stir in the toasted pine kernels and chopped mint leaves. Check the seasoning; it will need lemon juice, salt and pepper.

Enough for 2, with seconds