Recipe by kelly in TO
2 to 3 of these rolls makes for 1 serving as a meatless main meal. The bulgur mix is so good by itself I'll usually make more than I need to freeze for a side to other dishes.
Top Review by joanna_giselle
I thought these eggplant rolls were delicious but I have to say that I adore eggplant in general. I made some substitutions though, leaving out the mushrooms and adding a few chopped spring onions, using 3 instead of 2 eggplants and feta instead of goat's cheese. I also used parsley instead of basil (personal preference) and one tin of chopped tomatoes (440g) mixed with a teaspoon of Italian seasoning instead of 4 cups of tomato sauce. Is that right 4 cups? It seemed too much for me and one tin was enough and very tasty. There was a lot of filling left over but it was so yummy I was very happy to put it in the deep freeze for another time. Overall, a very tasty meal which I will happily make again and again. Edited to add: I used the leftover filling to stuff tomatoes which I then baked for about 45min in a hot oven and they were delicious!
- 1⁄3 cup olive oil
- 1 onion, chopped
- 4 ounces mushrooms, chopped
- 2 garlic cloves, minced
- 1 cup bulgur
- 1⁄4 cup sun-dried tomato, chopped
- 2 cups chicken stock or 2 cups vegetable stock
- 2 eggplants
- salt and pepper
- 4 ounces goat cheese
- 4 cups tomato sauce
- 1⁄4 cup basil
Directions See How It's Made
- Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
- Add bulgur and sun-dried tomatoes and stir until coated.
- Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
- Preheat skillet to medium heat and add oil.
- Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
- Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
- Preheat oven to 375 degrees.
- Stir goat cheese into bulgur mixture.
- Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
- Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
- Garnish with chopped basil.