Aubergine Bulgur Involtini with fresh goat cheese

Name: Aubergine Bulgur Involtini with fresh goat cheese
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 6-8 TABLESPOONS Oil; 150 g Bulgur; 7-10 Tbsp salt, pepper, sugar; 2 (approx. 500 g) small aubergines; 800 g ripe tomatoes; 2 Branches of rosemary; 2 TABLESPOONS Pistachio kernels; 1 TABLESPOON Capers (glass); 150 g Fresh goat cheese

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
6-8 TABLESPOONS Oil
150 g Bulgur
7-10 Tbsp salt, pepper, sugar
2 (approx. 500 g) small aubergines
800 g ripe tomatoes
2 Branches of rosemary
2 TABLESPOONS Pistachio kernels
1 TABLESPOON Capers (glass)
150 g Fresh goat cheese

Directions

1
Peel and chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté half of the onion in it and fry the bulgur briefly. Add 300 ml of lightly salted water, bring to the boil, cover and simmer over a low heat for 12-15 minutes.
2
Put Bulgur in a bowl, loosen up with a fork.
3
Clean, wash and cut the aubergines lengthwise into 8-10 thin slices (2-3 mm) each. Heat 4-6 tablespoons of oil one after the other in a large frying pan. Fry the aubergine slices in it in portions on each side.
4
Season with salt, take out and let cool down a little.
5
For the sauce, wash the tomatoes and cut them into large pieces. Wash the rosemary, dab dry and remove the needles. Heat 1 tablespoon of oil in a frying pan. Sauté the garlic and the rest of the onion. Add tomatoes and steam for about 5 minutes while stirring.
6
Add rosemary, bring to the boil, cover and simmer for about 5 minutes. Season to taste with salt, pepper and 1 pinch of sugar.
7
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop pistachios and capers. Crumble cheese coarsely. Add capers, pistachios and 3⁄4 cheese to the bulgur. Season with salt and pepper.
8
Spread the bulgur mass on the aubergine slices, roll them up and place them close together in a greased casserole dish. Pour tomato sauce over it. Sprinkle with the rest of the cheese. Bake in a hot oven for 15-18 minutes.