WHAT?
100g. Bulgar wheat
5-6 small cuttlefish
2 tablespoons olive oil
1 chopped onion, 3-4 garlic cloves, chilli
1 small aubergine, 1 carrot, 5 small tomatoes
1 tablespoon peltes (concentrate tomato paste)
2-3 tablespoons red wine vinegar
A shot of ouzo
15 capers
Fresh parsley, oregano, pepper, salt
Feta to serve
HOW TO?
1️⃣Set the wheat aside in 2 glasses boiling water to soften. Clean the cuttlefish from the ink and the sack. Cook for 8 minutes in boiling water. Remove and chop.
2️⃣Chop aubergines in small cubes and grate carrot. Sauté in a frying pan, in the olive oil for 4-5 minutes mixing.
3️⃣Add the onion, garlic, chilli and grate pepper and continue for 2 minutes. Add the tomato paste and the vinegar. Make a very light sauce by mixing. Add the chopped cuttlefish and cook for two minutes.
4️⃣Splash the ouzo and let the alcohol evaporate (2 minutes). Chop the tomatoes and add them with the capers. Drain the excess water and add the wheat. Cook for 1 minute, add parsley, pepper, salt (if needed), and oregano and serve. Feta to serve.
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