Baked aubergine slices

Name: Baked aubergine slices
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Bulgur (pre-cooked wheat groats); 7-10 Tbsp salt, white pepper; 150 g cherry tomatoes; 1/2 bunch Basil; 1 Garlic clove; 1 (approx. 350 g) large aubergine; 2 Eggs; 100 ml dry white wine instead of water; 8 tablespoons (80 g) Flour; 6 TABLESPOONS Oil (e.g. olive oil); 1 TEASPOON Lemon juice; 30 g Parmesan cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Bulgur (pre-cooked wheat groats)
7-10 Tbsp salt, white pepper
150 g cherry tomatoes
1/2 bunch Basil
1 Garlic clove
1 (approx. 350 g) large aubergine
2 Eggs
100 ml dry white wine instead of water
8 tablespoons (80 g) Flour
6 TABLESPOONS Oil (e.g. olive oil)
1 TEASPOON Lemon juice
30 g Parmesan cheese

Directions

1
Put Bulgur in 500 ml boiling salted water and simmer for about 10 minutes (or prepare according to package instructions). Drain and let cool off
2
Wash the tomatoes, quarter them. Wash basil, shake dry and cut into strips, except for a little bit. Peel and chop the garlic.
3
Clean, wash and cut the aubergine into about 12 slices. Whisk eggs and wine. Stir in flour, season. Heat 5 tablespoons of oil in portions in a coated frying pan. Pull aubergine slices through the dough, bake in oil until golden brown on each side
4
Fry the garlic, bulgur, tomatoes and basil strips in 1 tbsp. hot oil. Season to taste with salt, pepper and lemon juice. Serve with the aubergine slices. Slice parmesan cheese over them. Garnish with the rest of the basil