Aubergines stuffed with bulgur and vegetables
Ingredients for 4 people
- 4 medium-sized aubergines
- 1 courgette
- 1 white onion
- 1 tomato
- extra virgin olive oil
- 2 cloves of garlic, peeled
- 200 g bulgur
- 80 g Sardinian Pecorino cheese
Preparation
- Wash the aubergines under running water.
- Count one for each person and cut into the pulp leaving about one inch around the edge.
- With a spoon scoop out the pulp, scraping the bottom so that it is also about a centimetre thick.
- As soon as each aubergine shells is ready, place it in a bowl of cold water and vinegar.
- When all the shells are ready, drain them, sprinkle the inside with a little salt and place them in a colander with the scooped out part face down.
- Cut the pulp into cubes and transfer to a frying pan where you have lightly fried and then removed a clove of garlic.
- Cook over high heat for 10 minutes, stirring frequently and salt.
- Boil the bulgur in boiling salted water for 15 minutes, drain and season it with a drizzle of extra virgin olive oil.
- Clean the courgette and the tomato and cut them into cubes, stir-fry the onion and add the vegetables, cooking them for 10-15 minutes.
- Put the aubergine pulp, courgette, tomato, and bulgur in a bowl and mix well.
- Grease a baking dish that can hold all the aubergine shells and place them with the scooped-out side facing upwards.
- Brush them with a little oil and fill them with the mixture.
- Sprinkle with pepper, the pecorino cheese and bake for 45 minutes at 180°C, placing the oven shelf in the bottom half of the oven.
- This aubergine dish is superb served either warm or cold.
