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.
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