Aubergine and bulgur wheat lasagne

Aubergine and bulgur wheat lasagne

Vegetarian
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Serving(s)
4

Mmmmh!

Handy tip: Before you add the onion to the dish, you can fry it in the oil used for the aubergines. If you want a totally vegetarian lasagne, replace the Parmesan with almond spread: add a little water, season it and then turn your lasagne into a vegan treat.

Ingredients:

2
aubergines
50
g Parmesan
2
sprigs basil
0,5
teaspoon salt
6
tablespoons olive oil
200
g bulgur wheat
800
ml water
1
tablespoon vegetable stock (powder)
4
tablespoons tomato purée
4
tomatoes
1
onion

Preparing the aubergines: Wash and trim the aubergines, then chop them into 0.5 cm thick slices. Sprinkle the sliced aubergines with salt and leave to rest for at least 20 minutes. Next, dry them off using kitchen paper and fry them on both sides in the olive oil over a medium heat. Fry them for about 3-4 minutes on each side until they are almost cooked through.

Preparing the bulgur wheat: Preheat the oven to 200°C. Make up the vegetable stock by mixing the stock powder with the water in a large pan, following the instructions on the pack. Add the bulgur wheat, then bring everything to the boil and cook the bulgur wheat over a low heat for about 10 minutes until it is al dente. Then add the tomato purée and stir well.

Layering the ingredients: Wash and slice the tomatoes, removing any stems. Peel and finely slice the onion. Take a small casserole dish, and add alternate layers of the aubergine, bulgur wheat, sliced tomato and sliced onion.

Cooking the lasagne: Grate the Parmesan and spread it over the lasagne. Bake in the oven for about 15 minutes. Wash and chop the basil and then sprinkle on top of the lasagne.

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