Eggplant Rolls on Bulgur with Tomato Sauce

Summary

Ingredients

For the bulgur:

• 150 g bulur
• 300 ml vegetable stock

For the sauce:

• 2 onions)
• 3 clove (s) garlic
• 600 g tomatoes, chunky
• 1 tablespoon agave syrup or other sweetener
• 1 teaspoon oregano, dried

Also:

• 2 eggplant (s)
• 4 tablespoon cream cheese substitute, e.g., Oatly
• 1 tablespoon sesame seeds for sprinkling
• Chilli flakes
• Herbs (cress, parsley )
• salt and pepper
• Olive oil for frying

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Instructions

1. Simmer the bulgur in vegetable stock for 10 minutes, then let it soak for 5 minutes.
2. Finely chop the onions and sauté them. Chop the garlic and add it. Add the tomatoes and simmer. Season everything with agave syrup, salt, pepper and oregano.
3. Slice or cut the aubergines into approx. 5 mm thick slices. Fry the slices in olive oil on both sides until they are browned or bake for a few minutes in the oven at 200 ° C top / bottom heat.
4. Let the aubergines cool down briefly and brush with vegan cream cheese, salt, sprinkle with chilli flakes and roll up.
5. Arrange everything on plates and serve with sesame seeds, herbs and chilli flakes.