Grilled Eggplant Rolls with Bulgur, Herbs and Feta Cheese
If you can’t travel abroad, take abroad to your kitchen table.
I might be in Egypt at the moment, eating fantastic Arabic food, but Greek food is probably one of the yummiest foods I know. I don't say this because I'm half greek, but greek food is internationally also very popular. Do you agree and like greek food? Today, in honor of this Tuesday, I therefore want to show a recipe of a vegetarian dish which is very delicious and rather festive too. You can serve this when having guests coming over for dinner, and have these included in a vegetarian buffet.
You all, this is my eggplant rolls with bulgur and feta cheese.
THIS RECIPE IS
Vegetarian
Full of flavour
Moist
Egg Free
Nut Free
Grilled Eggplant Rolls with Feta Cheese and Bulgur
INGREDIENTS
1,5 dl of bulgur
2 eggplants
70 g feta cheese
10 pieces of sun dried tomatoes
½ red onion
1 pressed garlic glove
2 tbsp tomato pure
Approx 2 tsp dried thyme
Olive oil
Sea Salt
Fresh basil
HOW TO MAKE IT
Heat your oven to 200 degrees C.
Cook your bulgur according to the directions on the package.
Cut your eggplant into ½ cm thick slices and brush on both sides plentiful of olive oil.
Place them on baking paper and sprinkle some sea salt and thyme on them.
Grill in the oven for approx 15 minutes or until the eggplant has softened and got some color.
Mash the feta cheese. Cut your red onion and sun dried tomatoes into smaller pieces.
Heat up some oil in a frying pan and fry your red onion together with the garlic until softened.
Take off the frying pan from the heat and stir down the tomato pure, possibly also with a little bit of water. Add the cooked bulgur, feta cheese, sun dried tomatoes and a little bit of finely chopped fresh basil and sea salt. Combine everything together.
When the eggplant is done you fill each slice with a little bit of filling (not too much because they won’t close if you take too much) and roll to a roll. You can stick them together if needed with a tooth stick.
Enjoy!