Filled eggplants with tomato bulgur & white onion feta sauce in the oven
One of the most favorite Greek dishes, are the filled eggplants with a mixture of rice and minced meat and on the top a thick layer of béchamel. It’s delicious, no one can protest to that. However, today I am gonna show you a bit healthier version of that delicious dish, a vegetarian one. However, I couldn’t resist and accompanied some of these filled delights with some grilled meat. Only some of them, just to show you all the possibilities. ;)
Ingredients: (makes for 2 persons)
- 3 eggplants
- 2 large white onions
- 100 gr. Feta cheese
- 1 cup minced tomato
- 1/2 cup bulgur
- 1 clove ofgarlic
- 1 bunch of parsley
- 3 tablespoons of virgin olive oil
- freshly grounded salt & pepper
In a small pot add the bulgur, the tomato and a cup of water and let it boil. Continue adding as much water as the bulgur needs. When it is done take it off the fire.
In another pot add two peeled, cut in half white onions, add water and let them boil until they are soft and sweet. Take them off the fire and put the onions in a blender with the feta, parsley, olive oil, salt and pepper and possibly some of the onion hot water if the sauce is still thick.
Hold above the fire of a gas stove/ a cook the eggplants until they soften across their entire surface. Cut them lengthwise in half and take off some of their inside with a spoon without tearing the skin of the eggplant. Fill them with the tomato bulgur, and top them with a thick layer of the onion and feta sauce. Bake them in oven for 30'-40 'at 190 Celsius degrees. Since all ingredients are semi cooked, the cooking time is decreased. The time also depends on the oven, so keep an eye on them; they are ready when the top sauce gets a bit golden brown. We served them with a side dish of grilled meat for those who wanted it. Bon appetite my friends!