John Myers
Ingredients for 2 servings:
- 150 g bulgur
- 300 ml vegetable stock
- 2 onions
- 3 garlic cloves
- 600 g tomatoes, chopped
- 1 tbsp agave syrup or other sweetener
- 1 tsp oregano, dried
- 2 eggplant(s)
- 4 tbsp cream cheese substitute, e.g. Oatly
- 1 tbsp sesame seeds for sprinkling
- chili flakes
- Herbs such as cress, parsley, etc.
- salt and pepper
- Olive oil for frying
Instructions
Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
vegan, simple
Simmer the bulgur in vegetable stock for 10 minutes, then let it swell for another 5 minutes. Finely chop the onions and fry until crispy. Chop the garlic and add it. Add the tomatoes and simmer. Season everything with agave syrup, salt, pepper, and oregano. Slice or grate the eggplant into approximately 5 mm thick slices. Fry the slices in olive oil on both sides until golden brown, or bake for a few minutes in the oven at 200°C (top/bottom heat). Let the eggplant cool briefly, then spread with vegan cream cheese, season with salt, sprinkle with chili flakes, and roll up. Arrange everything on plates and serve with sesame seeds, herbs, and chili flakes.
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