Aubergine rolls with bulgur filling on tomato sauce topped with feta cheese

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and clean the aubergines and cut them into 8-10 slices (approx. 0.4 cm thick). Place on a baking tray, sprinkle with salt and set aside. Meanwhile peel and finely dice onion and garlic.

2. 2

   Heat 1 tablespoon of oil in a saucepan and sauté half of the onion cubes for 1-2 minutes. Rinse bulgur under cold water and add to the onion. After about 3 minutes add 300 ml water, bring to the boil once and let it swell for about 20 minutes at low heat, covered.

3. 3

   Put Bulgur in a bowl. Wash, clean and cut the tomatoes into large pieces. Wash the rosemary and dab dry. Heat 1 tablespoon of oil in a frying pan and sauté the remaining onion cubes. Add the tomatoes, fry for approx. 5 minutes, turning, and add the garlic.

4. 4

   Season with salt, pepper and sugar. Add rosemary sprigs. Bring to the boil and simmer for about 5 minutes. Crumble feta, chop pistachios, finely chop capers. Season bulgur with salt, pepper and cinnamon. Carefully fold in 3/4 of the feta, pistachios and capers with a fork.

5. 5

   Rinse aubergine slices, dab dry. Heat 4 tablespoons of oil in portions in a large frying pan. Sauté aubergine slices in it in portions, season with salt and remove. Leave to cool down a little.

6. 6

   Spread the bulgur mixture over it, roll up slices. Place the rolls in an ovenproof dish, pour tomato sauce over them and sprinkle with the remaining feta. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.

Nutrition Facts

KCAL
450 kcal

CARBS
36 g

FATS
26 g

PROTEINS
16 g