Aubergine rolls stuffed with bulgur and herbs

Stephania Mitsides


Preparation Time:

30 min

Cooking Time:

10 min

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Made with

Vegetable Bouillon Powder
Fine Bulgur Wheat 500g


  • 2 large aubergines
  • 1 cup Mitsides Fine Bulgur
  • 1/3 cup coriander, chopped
  • 1/3 cup fresh mint, chopped
  • 1/3 cup parsley, chopped
  • ½ cup feta cheese, crumbled
  • 1/3 cup pine nuts, toasted
  • 1 garlic clove, roasted and minced
  • 1 spring onion, chopped
  • 1 Tbsp Olive oil
  • 1 tsp white wine vinegar
  • sunflower oil for frying
  • 1 tsp Mitsides vegetable powder
  • 1tsp thyme

Tahini sauce:

  • 2 Tbsp raw tahini
  • juice of ½ lemon
  • ½ tsp garlic powder
  • 1 tsp maple syrup or honey
  • 1 Tbsp soy sauce
  • 2 Tbsp water
  • Mix all ingredients together


Soak the fine bulgur in a bowl with plenty of hot water and vegetable powder for about 15 minutes. Cut the aubergines lengthwise approximately 3mm thick. Place in a large bowl of water with some salt and let them soak for a few minutes.
Drain the bulgur well and mix with all herbs, feta, pine nuts, spring onion, garlic, olive oil and wine vinegar, salt and pepper.
In a large frying pan add sunflower oil with 1cm height. When the oil is hot add the aubergines one by one without overcrowding them. When both sides are golden brown transfer to a plate lined with kitchen paper. Continue frying the aubergine slices until you have fried all of them. Let them cool and press with kitchen paper to remove excess oil.
Take an aubergine slice and lay it flat. Add a spoon of the bulgur mixture at the wide part of the aubergine and roll up.
Drizzle with tahini sauce.

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