Bulgur steamed in advance with boiling water. I've had it in a thermos pot for more than an hour.
Cut the eggplant into large quarter rings and add salt.
After 20 minutes, rinse and squeeze well.
Fry until Golden.
Heat the oil and fry the minced meat on a high heat for about 6 minutes.
Then add the garlic, hot pepper, onion and sweet pepper.
Add black and red pepper to taste. Just put coriander and cumin to taste.
Fry everything together for about 7 minutes.
Add tomatoes, mint and parsley. I always add a pinch of sugar to tomatoes, but it's a matter of taste.
Simmer until the tomatoes are soft.
Then add the eggplant and bulgur. Add about 150 ml of water and salt to taste.
Simmer on low heat under a lid for about 15 minutes.
Our dish is ready!
It is especially delicious with a cucumber dip made of yogurt, garlic and mint.