Oven baked bulgur with aubergines and tomatoes

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

35 min

Portion(s):

6 servings
Category:For Kids | Oven Dishes | Vegetarian

Made with

Chopped-Tomatoes
Chopped Tomatoes
Tomato-Paste1
Tomato Paste 70g
Bulgur-Wheat01
Bulgur Wheat 500g

Ingredients

  • 2 medium sized aubergines
  • 3-4 ripe tomatoes, chopped (or 1 can Mitsides chopped tomatoes 400g)
  • 1 cup Mitsides bulgur (blue pack)
  • 2 ½ cups vegetable broth
  • 1 small onion, finely chopped
  • 1 bunch of spinach, chopped
  • 2 Tbsp leek, chopped
  • 1 tsp dry mint
  • 1 tsp dry oregano
  • 1 tsp organic low-salt vegetable powder
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp mozzarella, grated

Method

Preheat the oven to 180⁰C. Peel strips of the aubergine skin lengthwise leaving the aubergines with a striped effect. Cut them in 2cm cubes and place in a bowl of water with a bit of salt for 15 minutes. This will help get rid of the aubergine’s bitter taste. Drain and set aside.
In a large skillet, heat 3-4 tablespoons of water. Add the onion and leeks and sauté for a few minutes until softened. Add the aubergines and cook for another 3 minutes.
In a large bowl, add the olive oil, vegetable broth, vegetable powder, tomatoes, bulgur, aubergines and onions, mint, oregano and spinach. Mix well and pour in a large ovenproof dish. Sprinkle with mozzarella and cook in the oven for about 35 minutes. You can add more water if you feel that the bulgur needs more. When ready, let it cool for 15 minutes before serving.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email