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🍝 Eggplant Bulgur Lasagna

334 kcal · 30 min · 4 servings

Ingredients

• 4 eggplants
• 1 tbsp olive oil
• 200 g bulgur
• 6 tomatoes
• 2 red onions
• 3 shallots
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 2 tsp sweet paprika powder
• 0.5 tsp ground cumin
• salt
• pepper
• 20 g parmesan

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stem ends.
3. 3. Cut three lengthwise slices from each eggplant, each about one centimeter thick.
4. 4. Use the remaining eggplant pieces for other dishes.
5. 5. Brush both sides of the eggplant slices with olive oil.
6. 6. Fry the slices in batches in a grill pan over medium heat.
7. 7. Fry them until a visible grill pattern has formed on both sides.
8. 8. Cook the bulgur according to the instructions on the package.
9. 9. Drain the bulgur.
10. 10. Let the bulgur drip dry.
11. 11. Wash the tomatoes.
12. 12. Slice the tomatoes.
13. 13. Peel the onions.
14. 14. Slice the onions as well.
15. 15. Peel the shallots.
16. 16. Peel the garlic.
17. 17. Finely chop the shallots and garlic.
18. 18. Heat rapeseed oil in a pan.
19. 19. Sauté the shallots and garlic in it over medium heat until translucent (cook briefly until they become see-through).
20. 20. Add the bulgur to the pan.
21. 21. Season the mixture generously with paprika powder.
22. 22. Season it additionally with cumin.
23. 23. Season it with salt.
24. 24. Season it with pepper.
25. 25. Shake the pan until all ingredients are well mixed.
26. 26. Remove the pan from the heat.
27. 27. Place four oval lasagnas side by side in a large baking dish.
28. 28. Use three eggplant slices for each lasagna.
29. 29. Fill each lasagna with bulgur.
30. 30. Fill each lasagna with the onions.
31. 31. Fill each lasagna with the tomatoes.
32. 32. Grate Parmesan cheese over the lasagnas.
33. 33. Preheat the oven to 180 degrees Celsius conventional heat.
34. 34. Bake the lasagnas in the preheated oven for about 25 minutes.

Nutrition per serving

• kcal: 334
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 47 g