Bulgur casserole with eggplant and feta cheese

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 zucchini
• 1 onion(s)
• 200 g bulgur
• 100 g sheep’s cheese
• 200 g natural yogurt
• 50 g crème fraîche or sour cream
• 2 cloves garlic
• 50 g cheese (e.g. Emmental), grated
• olive oil
• salt and pepper
• vegetable broth
• possibly milk
• Thyme

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the bulgur in about 300 ml of vegetable stock. Slice the onion into rings, and the eggplant and zucchini into not-too-thick slices. Sauté everything in olive oil until golden brown (professionals fry the slices individually). Add salt and pepper. Mix the yogurt with the crème fraîche. Crush the garlic cloves with salt and add them, season with pepper and thyme. If it’s not runny enough, thin with a little milk. Place the bulgur in a baking dish greased with olive oil, then arrange the vegetable slices on top and pour the yogurt-garlic sauce over it. Finally, sprinkle with grated cheese and bake for about 20 minutes at 200°C (180°C fan-assisted oven).