Oriental stuffed eggplant

Ingredients for 1 servings:

• 1 eggplant(s)
• 50 g bulgur
• 1 tomato(s)
• 50 g raisins
• 50 g pine nuts
• 1 handful of mint leaves
• 1 tsp cinnamon powder
• 1 tsp curry
• some salt and pepper
• some parsley
• some olive oil
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, with bulgur

Preheat the oven to 200°C (top/bottom heat). Roast the pine nuts in a pan without fat, finely chop the mint leaves and the tomato into small cubes, and set everything aside. Cook the bulgur wheat with the raisins according to the package instructions until soft. This takes about 10 minutes. Meanwhile, wash the eggplant, cut it in half, and carefully scoop out the insides with a spoon, leaving a border of about 0.5 cm. Briefly fry the eggplant halves in a pan with a little olive oil on both sides, then place the halves cut-side up in a greased baking dish. Cut the previously removed eggplant flesh into small pieces and fry briefly in the pan. Mix with the tomato pieces, pine nuts, mint, and bulgur wheat, and season with the spices. Fill the eggplants with the mixture and cook in the oven for about 15-20 minutes.