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I am a huge bulgur fan. Lately I have been trying to find new ways to enjoy it. I normally use it in salads or in stuffed veggies. So, my experiment was to bake it with eggplants, tomato-feta sauce and top it with cheese. The result was amazing! We really enjoyed it. I used yummy high quality products from the online delicatessen Yoleni’s which gathers top regional products from all over Greece.
Take care, my sweet friends!
Ingredients for 5 ramekins:
1 cup «Agrozimi»bulgur wheat
4 Tbsp «Simply Greek» tomato feta cheese sauce
2 eggplants, diced
2 garlic cloves, minced + 1 onion, finely chopped
3 Tbsp «My olive oil» extra virgin olive oil
1 tsp «Cretan Herbs» organic blend for salads
150gr. gouda, grated
salt and pepper
Soak bulgur in warm water for 30 minutes. Drain it and squeeze it with your hands. Combine it with the tomato-feta cheese sauce. Set aside. In a pan saute eggplants with onion and garlic for 5 minutes. Then combine the veggies with bulgur, season with salt and pepper. Add cheese and herb blend. Stir to combine. Grease ramekins and divide mixture into them. Bake in preheated oven at 200 for about 15 minutes until cheese melts. Enjoy!