Eggplant Bulgur Lasagna

Ingredients

• 4 eggplants
• 1 tbsp Olive Oil
• 200 g bulgur
• 6 tomatoes
• 2 red onions
• 3 shallots
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 2 tsp sweet paprika powder
• 0.5 tsp ground cumin
• Salt
• Pepper
• 20 g Parmesan

Instructions

1. 1.

   Wash, clean and cut each eggplant lengthwise into 3 roughly equal slices about 1 cm thick (reserve the remaining pieces). Brush both sides of the eggplant slices with olive oil. Then grill in a skillet over medium heat in batches until grill marks form.

2. 2.

   Meanwhile cook bulgur according to package instructions, drain and set aside. Wash tomatoes and slice them. Peel onions and slice them as well. Peel shallots and garlic and chop.

3. 3.

   Heat rapeseed oil in a pan and sauté the shallots and garlic over medium heat until translucent. Add the bulgur and season with paprika powder, cumin, salt and pepper. Shake the pan until all ingredients are mixed, then remove from heat.

4. 4.

   In a large baking dish layer 3 eggplant slices, bulgur, onions and tomatoes alternately to form four oval lasagna layers. Grate parmesan over the top and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 25 minutes.