Eggplants
Olive Oil	ml
Yellow Onion
Garlic Clove
All Spices	tsp
Cherry Tomatoes	g
Tomato Paste	tbsp
Water	ml
Bulgur	g
Greek Yoghurt	g
Lemon Zest	tsp
Fresh Mint
Salt & Pepper to taste

1. Preheat the oven to 210 ºC and prepare a baking sheet with parchment paper.
2. In a large bowl, add the eggplant pieces with 4 tablespoon olive oil, salt and pepper. Mix well and spread them evenly on the baking sheet.
3. Roast them for 35-40 minutes, stirring halfway until the eggplants are caramelized and soft. Remove them from the oven and set aside.
4. Place a large pan over medium high heat add 3 tablespoon olive oil. Once hot, add the onions and fry them until fragrant.
5. Add the garlic and all spices, stirring continuously, until the garlic is aromatic and starting to brown. Be careful not to burn it.
6. Add the cherry tomatoes and mash them with a potato masher to break them up. Stir in the tomato paste, water and 1 teaspoon salt.
7. Bring to boil and decrease the heat to medium low, cover with a lid and let it simmer for 12 minutes.
8. Add the bulgur and stir it, so everything should be coated. Remove from the heat and set aside for 20 minutes. The bulgur should absorb all the liquid.
9. In the meantime, mix together the yoghurt with the lemon zest, fresh mint leaves and season with salt and pepper.
10. Once the bulgur has absorbed, serve it with the yoghurt and eggplant on top. Scatter with fresh pepper and mint leaves.

More recipes on: www.beastfeast.eu