Eggplant Stuffed with Bulgur in Vegetable Sauce

This recipe for stuffed eggplant stuffed with bulgur and vegetable sauce is worth spending a little more time in the kitchen than usual. Juicy vegetables combined with bulgur make this dish the king of the autumn table.

Ingredients

Directions

Peel the celery root, bell peppers, carrots, onions, and garlic.
First of all, cook bulgur. To do this, pour the cereals into a saucepan with a thick bottom, pour in 1 tablespoon. a spoon of olive oil and stir.
Pour 300-350 ml of water over bulgur and cook until tender, about 20 minutes. Set aside from heat and cool.
Rinse the eggplants, cut in half. Use a sharp knife to cut the eggplant pulp into diamonds. Sprinkle the eggplant with 1/3 teaspoon of salt and let sit for 15 minutes to release the juice, while preheating the oven to 180 degrees. Line a baking sheet with foil and shake off any liquid from the eggplant. Place the eggplants on a baking sheet and place in the oven for about 15 minutes, until the flesh is tender.
Remove the baked eggplant from the oven and cool.
Using a spoon, carefully scoop out the eggplant pulp so as not to damage the skin, and cut into small pieces. Set the eggplant “boats” aside.
Now prepare the sauce. Cut the onion into small cubes. Cut the carrots into small slices.
Cut the celery into small cubes and finely chop the garlic.
Cut the bell peppers into small pieces.
First fry the onion in the remaining vegetable oil until transparent. Then add carrots and celery and fry over medium heat for another 8-10 minutes, until vegetables are soft.
Add bell peppers and chopped eggplant pulp. Stir and cook for another 5 minutes.
Cut the tomatoes into cubes (you don’t have to peel them off) and send them to the pan. Stir. Add sugar and 1/3 teaspoon salt. Cover the pan with a lid and simmer the vegetables for 8-10 minutes. Then cool the sauce.
Add half the sauce and garlic to the bulgur bowl.
Finely chop the parsley and add to bulgur in the vegetable sauce. Add 1/3 teaspoon of salt and black pepper.
Stir all the ingredients together.
Fill the eggplant “boats” with the resulting filling and transfer to a baking dish.
Spread the remaining vegetable sauce on top, add a little salt to taste. Sprinkle with grated cheese on top if you wish, next time I will definitely do so.
Bake the stuffed eggplant with bulgur and vegetables in an oven preheated to 180 degrees for 15 minutes.
Such a dish is very convenient to serve on the table: half a stuffed eggplant – and there is one serving.
Juicy vegetable filling with aromatic fresh herbs and nutritious bulgur are the ideal dish for a healthy diet.

Enjoy your meal!

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