Sweet and Sour Melanzane on Bulgur

Bulgur in 350 ml boiling salted water form, make five min, swell on the heat turned off ten min and drain on a colander. Pour the juice of one lemon over the bulgur and leave it with the lid closed.

Rinse the melanzani, cut the stem base into small pieces and cut the melanzani into large pieces. Sprinkle with iodized salt and let stand for 30 minutes. Rinse and dry. Remove stem from tomatoes, finely dice tomatoes. Peel onions and garlic, dice finely and fry in oil. Add tomatoes, raisins, brown cayenne pepper, sugar, coriander, iodized salt and white wine and bring to a boil. Add the melanzane and cook at low temperature with the lid closed for about five minutes. Cool in the cooking broth.

Dice the feta cheese. Clean, rinse and drain the arugula.

Divide half of the arugula evenly among four plates. Chop remaining arugula and mix with bulgur and feta cheese.

Divide bulgur and drained melanzane evenly among plates and drizzle with cooking juices.

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