Aubergine-tomato casserole with feta

Name: Aubergine-tomato casserole with feta
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 medium-sized aubergines; 7-10 Tbsp salt, white pepper; 1 medium onion; 1 Garlic clove; 6 TABLESPOONS Oil; 150 g Bulgur (coarse durum wheat semolina); 8–9 medium-sized tomatoes; 7-10 Tbsp Rosemary; 150 g Feta cheese; 2 TABLESPOONS Pistachio kernels; 1 TABLESPOON Capers; 1 pinch Cinnamon

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 medium-sized aubergines
7-10 Tbsp salt, white pepper
1 medium onion
1 Garlic clove
6 TABLESPOONS Oil
150 g Bulgur (coarse durum wheat semolina)
8–9 medium-sized tomatoes
7-10 Tbsp Rosemary
150 g Feta cheese
2 TABLESPOONS Pistachio kernels
1 TABLESPOON Capers
1 pinch Cinnamon

Directions

1
Washing and cleaning the eggplants. Cut lengthwise into 8-10 slices. Place on a baking tray, sprinkle with salt and leave to stand. Peel and chop onion and garlic. Heat 1 tablespoon of oil. Sauté half of the onions in it. Wash and drain the bulgur. Fry with. Approx. 150 ml water
2
Add to the water and bring to the boil. Cover and allow to swell for approx. 20 minutes
3
Wash and dice the tomatoes. Wash and pluck the rosemary. Heat 1 tablespoon of oil. Simmer remaining onions, garlic, tomatoes and rosemary for about 10 minutes. Salt and pepper. Crumble the feta. Chop pistachios and capers. Season bulgur with salt, pepper and cinnamon. ¾ Fold in feta, pistachios and capers
4
Heat 4 tablespoons of oil. Dab aubergines dry and fry them. Salt them and take them out. Spread the bulgur on the aubergines, roll them up and put them in an ovenproof dish. Add the rest of the sauce and the rest of the feta. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes