Aubergine cake

Name: Aubergine cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 600 g Aubergines; 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 2 Onions; 3-4 Garlic cloves; 10 TABLESPOONS Olive oil; 75 g Bulgur (pre-cooked, dried, coarsely milled wheat); 1/8 l Vegetable broth (instant); 1 TABLESPOON Tomato paste; 300 g chunky tomato sauce; 375 g yellow peppers; 7-10 Tbsp Pepper; 1 collar Parsley; 1 Pot of coriander; 1/2 Pot Mint; 175 ml Milk; 4 Eggs (size M); 1 Mesp. with cinnamon; 1/2 TEASPOON according to coriander; 1/2 TEASPOON mixed cumin; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

600 g Aubergines
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
2 Onions
3-4 Garlic cloves
10 TABLESPOONS Olive oil
75 g Bulgur (pre-cooked, dried, coarsely milled wheat)
1/8 l Vegetable broth (instant)
1 TABLESPOON Tomato paste
300 g chunky tomato sauce
375 g yellow peppers
7-10 Tbsp Pepper
1 collar Parsley
1 Pot of coriander
1/2 Pot Mint
175 ml Milk
4 Eggs (size M)
1 Mesp. with cinnamon
1/2 TEASPOON according to coriander
1/2 TEASPOON mixed cumin
7-10 Tbsp Lemon wedges
7-10 Tbsp Fat and breadcrumbs

Directions

1
Clean and wash the aubergines and cut them into not too thin slices. Place the slices next to each other, sprinkle with lemon juice and sprinkle with salt. Leave to stand. Peel onions and garlic.
2
Finely dice onions, press garlic through a garlic press. Heat 1 tablespoon of oil in a saucepan. Fry half of the onions and garlic in it. Add bulgur, steam briefly and deglaze with stock.
3
Bring to the boil, cover and cook over a low heat until there is no more liquid in the pot. Let the Bulgur cool down. Fry remaining onions and garlic in 1 tablespoon of oil, add tomato paste and chunky tomatoes and bring to the boil.
4
Reduce to a thick consistency in an open pot for 10-15 minutes. Clean, wash and quarter the peppers lengthwise. Heat some oil in a pan and fry the peppers lightly. Drain on kitchen paper.
5
Dab aubergines dry. Heat some oil in the pan and fry the aubergines bit by bit. Drain on kitchen paper. Season the tomato sauce with salt and pepper. Wash parsley, coriander and mint, dab dry and chop except for a few leaves for garnishing.
6
Mix milk, eggs, cinnamon, coriander, cumin, a little salt and pepper. Stir in Bulgur. Grease an oven dish (approx. 29x16 cm) and sprinkle with breadcrumbs. Place about 2/3 of the eggplant slices in flakes on the bottom of the baking dish.
7
Spread approx. 1/3 egg bulgur glaze on the aubergines with a ladle. Sprinkle with herbs (up to one tablespoon). Place the peppers close together and cover with another third of the icing.
8
Spread tomato sauce on top and cover with the remaining aubergine slices. Spread the rest of the icing on top and sprinkle with the rest of the herbs. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45 minutes.
9
Cut warm into 18 cubes and serve garnished with remaining herbs and lemon.