Summary

Ingredients

• 2 eggplant (s)
• 2 zucchini
• 500 g cocktail tomatoes
• Herbs, Mediterranean
• Spice mixture
• Chili powder
• salt

For the minced meat:

• 400 g minced meat, mixed
• 1 bell pepper (s)
• 2 onions)

For the bulgur:

• 250 g bulur, rice or pasta
• 500 ml vegetable stock
• 1 tablespoon, heaped tomato paste
• 250 g mozzarella or other cheese to sprinkle on
• Oil your choice

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Instructions

1. Cut all the vegetables into cubes.
2. Mix the aubergines and zucchini in a bowl with Mediterranean herbs and spices to taste and a little oil. Then cook the vegetables on a baking sheet lined with baking paper in the oven at 200 ° C top / bottom heat for about 20 minutes.
3. In the meantime, simmer the bulgur in the vegetable stock and tomato paste until the liquid is absorbed.
4. Fry the onions in a pan with the oil and the minced meat. Finally fry the peppers briefly and season everything again to taste.
5. First fill the bulgur into a large casserole dish and spread the minced pepper and onion mixture on top. If you want it vegetarian, you can simply leave out the minced meat. Mix the aubergines and zucchini fried in the oven with the halved cocktail tomatoes and distribute them in the baking dish as well.
6. Now cover everything with the cheese and bake in the oven at 200 ° C for 20 minutes.
7. I can`t give any more specific information about the seasoning, as I also like to use spice / herb mixtures from special spice shops or Turkish shops. There is now such a large and great selection.