John Myers
Ingredients for 4 servings:
- 4 eggplant(s)
- 1 large onion(s)
- 800 g tomatoes, chopped
- n. B. Tomato(s), pureed
- 150 g Parmesan
- 2 cloves garlic
- 300 g bulgur
- 600 ml vegetable stock
- olive oil
- oregano
- Thyme
- salt and pepper
- Sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes
Cut the eggplant into thin slices, season with salt, and let stand for about 20 minutes. Then pat the slices dry with kitchen paper, brush with olive oil, and grill in the oven or fry in a pan. Peel the onion, halve it, and slice it into strips. Slice the garlic. Lightly fry both in olive oil and add a pinch of sugar; let everything caramelize slightly. Add the diced tomatoes and tomato puree, if desired. Season the sauce with thyme, oregano, salt, and pepper, and simmer gently with the lid on for about an hour. Cook the bulgur in vegetable stock for 10 minutes. Now layer the sauce, bulgur, and eggplant, then add the eggplant as the final layer. Fresh basil leaves can be placed under the eggplant. Sprinkle with Parmesan cheese and place in the oven at 200°C for 15 minutes.
Facebook Comments