Oven baked Bulgur with Eggplant and Hummus

Stephania Mitsides


Preparation Time:

60 min

Cooking Time:

30 min


4 servings
Category:Oven Dishes | Vegetarian

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Made with

Bulgur Wheat 500g


  • ½ cup Mitsides bulgur
  • 2 eggplants of medium size, cut into slices ½ cm.
  • 1 large tomato, sliced
  • 1 red pepper, chopped
  • 3 tablespoons tahini, raw
  • 1 tablespoon lemon juice
  • ½ cup feta cheese, crushed
  • salt and pepper
  • olive oil
  • yoghurt 
  • handfull pine nuts

For the hummus

  • 1 can chickpeas
  • 2-3 tablespoons olive oil
  • 3-4 tablespoons water
  • 1 tablespoon raw tahini
  • juice of a small lemon
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • salt and pepper


Cook the bulgur in 1½ cup boiling water. Add salt and pepper. When ready add the tahini and 1 tablespoon lemon juice and stir.
Heat 1/4 cup olive oil in a large, deep skillet. Dry the eggplant and fry  for 2-3 minutes on each side until golden brown. Then spread out on a plate with kitchen paper for the oil to be absorbed. In the same pan fry the peppers for 2-3 minutes.
To make the hummus, place all ingredients in a food processor (blender) and mix until a smooth mixture is created.
Cover a small round cake tin (20cm diameter) which opens on the sides with greaseproof paper and coat with a little olive oil. Layer the base of the cake tin with bulgur and press down with spoon then follow with a layer of tomato, a layer of eggplant and a layer of peppers. Once done, add a layer of hummus and sprinkle the feta and pine nuts on top. Bake in a preheated oven at 180 ° C for 25-30 minutes or until the surface turns golden brown.
Remove from the oven and leave to cool for 10-15 minutes. Open the tin carefully, and place your "cake" on a serving plate. Serve in pieces with yogurt.

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