Stuffed aubergines in tomato sauce
easy
75 mins
75 mins
Ingredients
- 3 TABLESPOONS Oil
- 100 g Bulgur (pre-cooked, coarsely ground wheat)
- 1/4 l Vegetable broth (instant)
- 1 collar Spring onions
- 2 Tomatoes
- 75 g Roquefort cheese
- 1 package (500 g) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON dried marjoram
- 2 Aubergines
- 50 g Gruyère cheese
- 7-10 Tbsp Marjoram
Directions
- 1
Heat 2 tablespoons of oil in a saucepan. Fry the bulgur in it, add the stock and cook covered for 8 minutes. Stir from time to time. Clean, wash and cut spring onions into rings. Wash and clean the tomatoes and cut them into pieces. Cut Roquefort into small cubes.
- 2
Add 2/3 of the spring onions to the bulgur and cook for 3 minutes. Fold in diced tomatoes and cheese. Heat the rest of the oil and sauté the remaining spring onions in it. Add the chopped tomatoes. Season to taste with salt, pepper and marjoram. Wash the aubergines, cut in half lengthwise and hollow out a little. Cut the flesh into small pieces and add to the bulgur. Fill aubergines with the bulgur mass. Put the tomato sauce in an ovenproof casserole dish. Place the aubergines on top and cook in the preheated oven (electric: 200 °C/ gas: level 3)35-40 minutes. Coarsely grate the cheese and sprinkle over the aubergines 10 minutes before the end of the cooking time.
- 3
Wash the aubergines, cut in half lengthwise and hollow out a little. Cut the flesh into small pieces and add to the bulgur. Fill aubergines with the bulgur mass. Put the tomato sauce in an ovenproof casserole dish. Place the aubergines on top and cook in the preheated oven (electric: 200 °C/ gas: level 3)35-40 minutes. Coarsely grate the cheese and sprinkle over the aubergines 10 minutes before the end of the cooking time. Garnish with marjoram and serve. Serve with mashed potatoes with marjoram
- 4
Dishes: Pillivuyt
Nutrition Facts
330 kcal
26 g
19 g
14 g
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