Aubergines in tomato sauce

Name: Aubergines in tomato sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 150 g bulgur (pre-cooked wheat groats) or; 7-10 Tbsp green spelt meal, 2 tablespoons oil; 1 TEASPOON Vegetable broth (instant); 2 medium-sized tomatoes; 1 collar Spring onions; 7-10 Tbsp fresh or dried oregano; 500 g chunky tomatoes (package); 7-10 Tbsp salt, pepper, sugar; 4 medium-sized aubergines

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

150 g bulgur (pre-cooked wheat groats) or
7-10 Tbsp green spelt meal, 2 tablespoons oil
1 TEASPOON Vegetable broth (instant)
2 medium-sized tomatoes
1 collar Spring onions
7-10 Tbsp fresh or dried oregano
500 g chunky tomatoes (package)
7-10 Tbsp salt, pepper, sugar
4 medium-sized aubergines

Directions

1
Fry the bulgur in 1 tablespoon of hot oil. Stir in 3/8 l water and stock, bring to the boil. Cover and cook for about 8 minutes, stirring frequently.
2
Clean, wash and chop the tomatoes and spring onions. Add tomatoes and 2/3 spring onions to the bulgur and cook for 3 minutes
3
Wash fresh oregano. Fry the rest of the spring onions in 1 tablespoon of hot oil. Add chunky tomatoes and oregano, bring to the boil. Season to taste with salt, pepper and a little sugar
4
Wash the aubergines and halve them lengthwise, hollow out a little. Dice the inside and add to the bulgur. Pour into the aubergines
5
Pour the tomato sauce into a large, greased casserole dish and place the aubergines on top. Coarsely grate the Gouda and sprinkle over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 35-40 minutes