Eggplant with cabbage, bulgur and oyster sauce

Ingredients

• cabbage - 200 g
• oyster sauce - 1 tbsp. l.
• red onion - 30 g
• bulgur groats - 30 years
• eggplant - 100 g
• garlic - 1 clove
• thyme - 1-2 sprigs
• baked pepper - 25 g
• mini mix - 1 g
• Romanno salad - 2 g
• basil - 1 g
• balsamic cream - 1 g
• fresh radish - 3 years

Cooking

Step 1

Boil bulgur according to package instructions.

Step 2

Finely chop the cabbage and stew, adding oyster sauce.

Step 3

Cut the red onion into half rings and fry in vegetable oil.

Step 4

Heat vegetable oil in a frying pan, add crushed garlic and thyme sprigs. Don't forget to take out the garlic in time. It should not burn, it is needed for flavor. Then, in the prepared oil, fry the eggplant slices, cut in length, about 3 mm thick. Place cooked eggplants on a paper towel to remove excess oil.

Step 5

Pepper bake in the oven under the grill at 180 degrees. Then put in a bag, tie, after 10 minutes, remove the pepper, peel, cut into strips.

Step 6

Radishes cut into thin rings. Cut the Romanno salad into slices.

Step 7

Put the stewed cabbage with bulgur and red onion on a dish. Arrange slices of fried eggplant next to it. Decorate the dish with prepared roasted peppers, radish rings, Romanno rings, mini mix, fresh basil. Decorate the dish with balsamic cream sauce.