Stuffed aubergines with bulgur and mushrooms

Ingredients

• 600 gAubergines (2 piece)
• 200 gMushrooms
• 200 gTomatoes
• 100 gOnion
• 80 gBulgur
• 30 gWalnuts
• 20 gOlive oil (2 tbsp)
• Garlic, paprika, parsley, salt, pepper

How to make it

1. Halve the aubergines, cut out the flesh leaving a rim, and dice it. Pre-bake the halves with half the oil at 200 degrees for twenty minutes.
2. Let the bulgur swell in twice its volume of water for ten minutes.
3. Fry the onion, garlic, diced aubergine and mushrooms in the rest of the oil, fold in the tomatoes, bulgur, walnuts and parsley, then season.
4. Fill the halves and bake for twenty-five minutes.

One tip

With a tahini and lemon sauce over it, it turns Middle Eastern.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.