Aubergine halves au gratin
easy
40 mins
40 mins
Ingredients
- 50 g Pre-cooked wheat groats (Bulgur)
- 2 (300 g each) Aubergines
- 7-10 Tbsp Salt
- 1-2 Garlic cloves
- 2 Onions
- 100 g Sheep's cheese
- 1 Tube Paprika spread (health food store)
- 7-10 Tbsp colourful pepper
- 150 g Tomatoes
- 1 1/2 collar flat leaf parsley
- 3 TABLESPOONS Red wine vinegar
- 7-10 Tbsp ground pimento
- 5 TABLESPOONS Oil
- baking paper
Directions
- 1
Add wheat grits to approx. 175 ml of boiling salted water and allow to swell over a low heat for 15-20 minutes. Wash the aubergines and cut in half lengthwise. Cut the halves open fan-shaped. Sprinkle the cut surfaces with salt and let rest for 10 minutes. Meanwhile peel garlic and onions, cut garlic into slices, onions into half rings. Grate the feta cheese. Dab aubergine fan dry, spread with paprika spread, sprinkle with garlic, onions, feta cheese and some pepper.
- 2
Place aubergines on a baking tray lined with baking paper and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Clean, wash and dice the tomatoes. Wash parsley and pluck off the leaves. Mix vinegar, salt, pepper, allspice and oil. Mix the wheat groats, tomatoes and parsley leaves with the salad dressing. Arrange the salad with the eggplants
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