{"id":6040,"date":"2014-09-09T03:32:04","date_gmt":"2014-09-09T03:32:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6040"},"modified":"2014-08-24T03:56:09","modified_gmt":"2014-08-24T03:56:09","slug":"bulgur-pilaw-mit-gebratenen-auberginen-peperonisauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/09\/bulgur-pilaw-mit-gebratenen-auberginen-peperonisauce\/","title":{"rendered":"Bulgur-Pilaw mit gebratenen Auberginen an Peperonisauce"},"content":{"rendered":"

Zutaten<\/strong>
\n3 gro\u00dfe Rote Peperoni\/ Paprikaschoten
\n250 ml Gem\u00fcsebouillon (1)
\n500 ml Gem\u00fcsebouillon (2)
\n4 EL Oliven\u00f6l (1)
\n275 g Bulgur; m\u00f6glichst grob geschrotet
\n2 EL Rosinen
\n2 gro\u00dfe Auberginen
\nOliven\u00f6l (2)
\n4 EL Pinienkerne
\n1 EL Oliven\u00f6l (3)<\/p>\n

Zubereitung<\/strong>
\nDie Peperoni auf ein Backblech legen. In der Mitte des auf 220 Grad vorgeheizten Ofens backen, bis die Haut leicht einrei\u00dft. Sofort in eine Pfanne oder Sch\u00fcssel mit gut schlie\u00dfendem Deckel geben und zehn Minuten stehen lassen. Jetzt l\u00e4sst sich die Haut gut abziehen. Die Fr\u00fcchte halbieren, entkernen, in Streifen schneiden und mit der Gem\u00fcsebouillon (1) p\u00fcrieren. Die Sauce in eine Pfanne geben, w\u00fcrzen und beiseite stellen.
\nDie Ofenhitze auf 240 Grad erh\u00f6hen.
\nInzwischen den Bulgur-Pilaw zubereiten: Bouillon (2) und Oliven\u00f6l (2) aufkochen. Bulgur und Rosinen beif\u00fcgen, gut umr\u00fchren und zugedeckt auf kleinstem Feuer etwa 15 Minuten garen, bis die Fl\u00fcssigkeit aufgesogen ist. Den Pilaw auf der ausgeschalteten Herdplatte weitere 15 Minuten ruhen lassen.
\nGleichzeitig mit dem Pilaw die Auberginen zubereiten: Stielansatz abschneiden und die Fr\u00fcchte der L\u00e4nge nach in Scheiben schneiden. Beidseitig mit Oliven\u00f6l (1) bestreichen und auf ein mit Backpapier belegtes Blech legen. In der Mitte des Ofens bei 240 Grad 15 bis 20 Minuten goldbraun r\u00f6sten.
\nDie Pinienkerne im Oliven\u00f6l (3) golden r\u00f6sten. Unter den Pilaw mischen. Die Peperonisauce aufkochen. Den Bulgur-Pilaw auf einer gro\u00dfen Platte bergartig anrichten und die Auberginen rundherum verteilen. Die Sauce separat zum Gericht servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 3 gro\u00dfe Rote Peperoni\/ Paprikaschoten 250 ml Gem\u00fcsebouillon (1) 500 ml Gem\u00fcsebouillon (2) 4 EL Oliven\u00f6l (1) 275 g Bulgur; m\u00f6glichst grob geschrotet 2 EL Rosinen 2 gro\u00dfe Auberginen Oliven\u00f6l (2) 4 EL Pinienkerne 1 EL Oliven\u00f6l (3) Zubereitung Die Peperoni auf ein Backblech legen. In der Mitte des auf 220 Grad vorgeheizten Ofens … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18,6],"tags":[748,747],"class_list":["post-6040","post","type-post","status-publish","format-standard","hentry","category-gemuse","category-hauptgerichte","tag-auberginen","tag-bulgur","item-wrap"],"yoast_head":"\nBulgur-Pilaw 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