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 cheese, chop pistachios, finely chop capers. Season bulgur with salt, pepper and cinnamon.

5. 5

   Carefully fold in 3/4 of the feta cheese, pistachios and capers with a fork. Rinse aubergine slices, dab dry. Heat 4 tablespoons of oil in portions in a large frying pan. Sauté aubergine slices in it, season with salt and remove.

6. 6

   Let it cool down a little. Spread the bulgur mixture over it, roll up the slices. Put the rolls in an ovenproof dish, pour tomato sauce over them and sprinkle with the remaining sheep's cheese. 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