Stopover in Cyprus
The aubergine melts into the tomato, the olives leave a salty hint, while the bulgur and chickpeas keep some bite.
tomatoes · aubergines · onions · red peppers · cold-pressed sunflower oil · green olives · Guérande salt · basil · turmeric · garlic
*Organic ingredients. Certified organic by Ecocert France.
This recipe is best enjoyed piping hot, but it can also be eaten cold or at room temperature. To warm it, place the jar directly in the microwave after removing the lid, or in a bain-marie. In a pan, pour out the contents and warm gently.
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This creation
A stew of almost candied aubergines, peppers and olives with basil, served on bulgur wheat with chickpeas, ready to soak up all the sauce.
What's inside
In the tomato with basil and cumin, the vegetables cook slowly with the olives, then a hint of lemon brightens the whole.
Why you'll love it
Because as the vegetables mingle with the bulgur, every spoonful becomes juicier and more fragrant.
How to enjoy
Piping hot, in its jar. Stir gently right to the bottom to mix the stew with the bulgur and chickpeas.
How to enjoy
Piping hot, in its jar. Stir gently right to the bottom to mix the stew with the bulgur and chickpeas.
