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    Tabbouleh with grilled aubergine, red kidney beans, mint, almonds, ginger and Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T230 min
    Lactose free


    • 300 g bulgur
    • 100 g Grana Padano Riserva
    • 2 aubergines
    • 150 g red kidney beans
    • 1 lemon
    • fresh mint
    • flaked almonds
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Grill the sliced aubergines on a hot grill for a few minutes.

    STEP 2

    Cook the bulgur according to the instructions on the package. As soon as it is cooked, dress with olive oil and set aside in a bowl to cool.

    STEP 3

    Add the red kidney beans, chopped mint, grilled diced aubergines, almonds and Grana Padano Riserva shavings, mixing well. Season with salt and pepper.

    STEP 4

    Cover the bowl, set aside to rest in the refrigerator for at least one hour and serve cold.