Wash the eggplant, cut off the stems and peel them lengthways four times. Then soak eggplants in salted water while the rest (pilaf, etc.) is being prepared.

Peel the onion and garlic, dice finely. Then take the aubergines out of the salted water and dry them with paper towels. Heat the olive oil in a roasting pan and fry the aubergines all around, c., Set aside for 5-10 mins. In the same roaster, sauté the onions and garlic, then add the tomatoes and paprika pulp, paprika powder, fry briefly, then add the mince. Mix everything well, season with seasoned salt, garlic pepper, Ras-el-Hanout, fenugreek and pepper. Take out of the roaster.

Let the chop cool down a bit. Cut the aubergine into two lengths (see pictures), push it apart a little and fill it with the mince. Wash, clean, roughly chop tomatoes and briefly roast in olive oil in a roasting pan. Add a little vinegar and sugar and wash and pluck the herbs, mix with the tomatoes. Place the aubergines on the tomatoes and heat the oven to 200 ° degrees top / bottom heat!

Put the bulgur in a colander and rinse with cold water. Peel the onions and garlic. Cut the onions into wedges, grate the garlic. Clean and wash the peppers and cut into strips. Wash the tomatoes, remove the stalk and cut roughly.

Heat the oil in a saucepan and fry the onions with garlic and paprika, then add the tomato paste and paprika powder. Then add bulgur and mix well with the tomatoes. Then add 300ml of water. Mix everything together and cook with the lid on on the lowest setting for 20-30 minutes. Then season with seasoning salt and garlic pepper.

In the meantime, place the aubergines in the oven and simmer for 20-30 minutes. Then serve eggplant with bulgur pilaf and cream yogurt!

My seasoning salt

Garlic and pepper all-rounder; o)