50 g Bulgur
60 g Zucchini(can be frozen)
60 g Carrot
60 g Eggplant(can be frozen)
50 g Peas
1 tbsp Olive oil
50 g Shrimp
50 g Boiled chickpeas (for vegans - instead of shrimp)
Salttaste
Peppertaste
1
Boil bulgur until cooked in a ratio of 1: 1.5;
2
Lubricate the preheated pan with oil, using a pastry brush or a cotton pad (this will help us avoid excess fat in the dish);
3
Put shrimps in a pan and stir fry for a couple of minutes. Put on the plate. In the case of chickpeas (for vegans) - soak from the night, cook until tender;
4
Pre-soak the eggplant in salt water to remove the bitterness;
5
We cut the vegetables into cubes and put them in a pan, where the shrimps were fried. Make the fire smaller, salt and cover. Stew for 10 Minutes;
6
Turn off the bulgur a couple of minutes before readiness and add to the vegetables. We put it out together for another
5 Minutes;
7
Turn off and add the shrimp / chickpeas.
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, FryingDietDiabetic, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
50 g Bulgur
60 g Zucchini(can be frozen)
60 g Carrot
60 g Eggplant(can be frozen)
50 g Peas
1 tbsp Olive oil
50 g Shrimp
50 g Boiled chickpeas (for vegans - instead of shrimp)
Salttaste
Peppertaste