Process the flesh of the aubergine in the minced nuts.
Ingredients
-
3 large onions
-
1 clove of garlic
-
4 sprigs of thyme
-
8 sage leaves or celery sprigs
-
1/2 bunch of parsley
-
2 tomatoes
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2 tablespoons liquid margarine
-
200 ml vegetable stock with less salt
-
1/2 (old) whole-wheat sandwich
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50 grams of unsalted nuts
-
1 eggplant
-
120 grams of bulgur
Preparation
- Peel the onions and garlic.
- Chop half an onion and the garlic and keep it aside. Cut the rest of the onions into half rings.
- Wash the herbs and cut them into small pieces.
- Wash the tomatoes and cut them into cubes.
- Fry the onion rings in 1 tablespoon of margarine until translucent.
- Pour in the stock and add half of the tomatoes and some thyme. Let it simmer for 15 minutes.
- Cut the piece of bread into cubes.
- Roughly chop the nuts.
- Wash the aubergine, remove the stem and halve the aubergine lengthwise. Cut the flesh from the skin, leaving a firm edge. Cut the flesh small.
- Gently fry the chopped onion and garlic in the rest of the margarine.
- Add the bread, the rest of the tomatoes and the pulp of the aubergine and sauté briefly.
- Add the nuts and season the mixture with sage or celery and pepper.
- Mix the rest of the sage with the onion sauce.
- Fill the aubergine halves with the minced nuts and place them in the onion sauce. Let the aubergines cook for 20 minutes.
- Bring 150 milliliters of water to a boil. Sprinkle in the bulgur and cook for 10 minutes.
- Season the bulgur with the rest of the spices.
Number of persons
2
Duration
30+ minutes
| Energy |
555 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
60 grams |
| Fat |
25 grams |
| Saturated fat |
3 grams |
| Fiber |
15 grams |
| Salty |
0.3 grams |
