Eggplant Rolls on Bulgur with Tomato Sauce

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the bulgur:

150 g bulur
300 ml vegetable stock

For the sauce:

Also:

Eggplant Rolls on Bulgur with Tomato Sauce

Instructions

Simmer the bulgur in vegetable stock for 10 minutes, then let it soak for 5 minutes.
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.
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.
Let the aubergines cool down briefly and brush with vegan cream cheese, salt, sprinkle with chilli flakes and roll up.
Arrange everything on plates and serve with sesame seeds, herbs and chilli flakes.

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