Bulgur Casserole with Eggplant and Sheep Cheese

Summary

Ingredients

• 1 eggplant (s)
• 1 zucchini
• 1 onion (s)
• 200 g bulur
• 100 g sheep cheese
• 200 g natural yourt
• 50 g crème fraîche or sour cream
• 2 cloves garlic
• 50 g cheese (e.. Emmentaler), rated
• olive oil
• salt and pepper
• Vegetable broth
• possibly milk
• thyme

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Instructions

1. Cook the bulgur in about 300 ml vegetable stock. Cut the onion into rings, the aubergine and zucchini in not too thick slices. Fry everything in olive oil until golden brown (professionals fry the slices one by one). Add salt and pepper.
2. Mix the yoghurt with the crème fraiche. Crush the garlic cloves with salt and add, season with pepper and thyme. If not liquid enough, dilute with a little milk.
3. First pour bulgur into a baking dish that has been greased with olive oil, then spread the vegetable slices on top and pour the yogurt-garlic sauce over it. Finally, sprinkle the grated cheese on top and bake for about 20 minutes at 200 ° C (convection 180 ° C).