Spicy Bulgur with Melanzane

Cut melanzane lengthwise into slices about 1 1/2 inches thick, cutting edge pieces straight so breading will hold. Place close together in a shallow dish and baste with whipped cream. Let stand for 1 hour, turning a couple of times to the other side. Rinse vine leaves thoroughly. 2.Set aside 3 leaves, remove thick veins and stems from remaining leaves. Cut leaves into narrow strips. Peel and finely dice shallots. Slit open the chili peppers, remove the seeds and dice very finely.Roast the pine nuts in a frying pan without fat until golden brown. Sauté vine leaf strips, chili, shallot cubes and raisins in 2 tbsp hot oil and the sesame oil, turning, for 2-3 minutes over medium heat. Fold in bulgur, fill up with stock and season with salt and new spice, swell with closed lid at low temperature for 10-15 min.

Remove the melanzane from the whipped cream and dry. Heat the remaining oil in a large frying pan to 180 degrees. Turn melanzane at the beginning in the flour to the other side, then pull through the beaten eggs and press from both sides in the Parmesan. Bake in portions in hot oil for 2 min on each side until golden brown. Mix bulgur with pine nuts and chopped coriander, arrange on the vine leaves. Serve with melanzane and yogurt.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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