Aubergines in cheese crust

Name: Aubergines in cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 40 g Bulgur (pre-cooked wheat groats); 2-3 (approx. 800 g) Aubergines; 5-6 Tbsp Lemon juice; 7-10 Tbsp salt, white pepper; 3 Federation Parsley (preferably smooth); 1 potty Mint; 3-4 (approx. 300 g) Tomatoes; 1 medium onion; 1 Garlic clove; 6-8 TABLESPOONS Oil (e.g. olive oil); 3 heaped Tbsp Flour; 3-4 Tbsp Tomato ketchup; 150-200 g grated gouda; 7-10 Tbsp Lemon wedges

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

40 g Bulgur (pre-cooked wheat groats)
2-3 (approx. 800 g) Aubergines
5-6 Tbsp Lemon juice
7-10 Tbsp salt, white pepper
3 Federation Parsley (preferably smooth)
1 potty Mint
3-4 (approx. 300 g) Tomatoes
1 medium onion
1 Garlic clove
6-8 TABLESPOONS Oil (e.g. olive oil)
3 heaped Tbsp Flour
3-4 Tbsp Tomato ketchup
150-200 g grated gouda
7-10 Tbsp Lemon wedges

Directions

1
Bring a good 1/8 l water to the boil. Cover the bulgur and let it swell for about 20 minutes
2
Clean and wash the aubergines and cut them into diagonal slices. Sprinkle with 1-2 tbsp. lemon juice and salt. Leave to stand for approx. 20 minutes.
3
Wash the herbs and chop finely. Wash, clean, quarter and seed the tomatoes. Dice the flesh. Peel and finely chop onion and garlic
4
If necessary, drain the bulgur and let it cool down. Mix 4 tbsp. lemon juice, onion, garlic, salt and pepper, fold in 3-4 tbsp. oil. Mix in the tomatoes, herbs and bulgur, leave to stand
5
Dab aubergines dry. Turn in flour, dab off excess flour. Fry aubergines in portions in 3-4 tbsp. hot oil on both sides until golden brown. Remove and drain on kitchen paper
6
Place the aubergines on a baking tray. Spread with ketchup and sprinkle with cheese. Bake in the preheated oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for 5-10 minutes. Arrange everything and garnish with lemon. Goes well with flatbread