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INGREDIENTS
- 4 large eggplants
- 4 tablespoons olive oil
- 2 tablespoons pumpkin seed oil
- Salt
- Pepper
- 1 large red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pinch dried chili flakes
- 4 tomatoes, peeled, roughly chopped
- 100 g bulgur
- 200 ml hot vegetable broth
- 25 g freshly grated hard cheese
- ½ lemon, finely grated zest
- A handful of fresh basil leaves, cut into strips
PREPARATION
- 1Preheat the oven to 200°C. Cut the eggplants in half lengthwise, scoop out the flesh with a spoon, leaving about a 1 cm thick rim. Chop the scooped-out part and set aside.
- 2Place the eggplant shells on a baking sheet, brush with 2 tablespoons of olive oil, then bake for about 20 minutes until softened.
- 3Meanwhile, pour the bulgur into a bowl and scald it with the vegetable broth. Cover and let stand for 10-15 minutes until softened and the liquid is absorbed.
- 4Heat 2 tablespoons of olive oil in a pan, then sauté the onion and garlic until translucent. Add the chopped eggplant, thyme, oregano, and chili flakes. Sauté for 5 minutes.
- 5Stir in the chopped tomatoes, season with salt and pepper, and cook for 5-7 minutes until slightly thickened.
- 6Fold the softened bulgur into the tomato-eggplant mixture. Pour in 2 tablespoons of pumpkin seed oil and mix well.
- 7Spoon the filling into the baked eggplant shells, then sprinkle with breadcrumbs and grated cheese. Bake for another 10-15 minutes until the top is golden brown.
- 8Sprinkle with fresh basil and grated lemon zest. Drizzle with a little more pumpkin seed oil before serving.
