Place the dried bulgur in a sieve and pour lukewarm water over it so that it swells and absorbs liquid. Repeat until it is juicy shiny and falls loose. Cut the melanzani into 4-5 mm thick slices and then into cubes of the same thickness. Sauté in olive oil until brown and then drain in a sieve, collecting the dripping oil. In this oil, sauté the shallot and garlic without letting them color.
Add soaked eggplant cubes, butter, bulgur and clear soup and season with salt and a little bit of Raz el Hanout. Cover and allow to swell at a low temperature for about 12 min. The consistency should be like a firmer risotto.
Remove the skin from the onions and fry them in a little olive oil until appetizingly brown. Season a little with salt and season with pepper. Put the frying pan into the 170 °C hot stove for 10 minutes. Take out, sieve powdered sugar over it, caramelize and extinguish with the balsamic vinegar.
In the case of the saddle of lamb, trim the fat layer to a uniform thickness of about
2 mm. Cut the fat not too deep, diamond-shaped, grind the green pepper in the mortar meanwhile until it has a pasty consistency. With the back of a knife, apply an even thickness on both backs, exclusively on the fat layer. Sear in a frying pan at a moderate temperature for 6 minutes until the pepper forms a compact crust. Turn over to the meat side and n
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