Stuffed eggplant with feta cheese on bulgur with Ras el Hanout, tomato and olive sauce, eggplant caviar and roasted pistachios


30 Min.


00 Min.



Ingredients Risotto

200 gr. delikatessa bulgur

200 ml water (some salt)

15 gr. fresh red peppers

10 ml delikatessa olive oil

3 leaves parsley

Ingredients Aubergine rolls

8 eggplant slices (40 gr. each)

8 feta cheese sticks (25 gr. each)

Ingredients tomato sauce

150ml delikatessa peeled tomatoes

50 gr. delikatessa green olives

20 gr. onions

1 garlic clove

20 ml delikatessa olive oil

Ingredients Aubergine caviar

250 gr. eggplants

Ingredients Decoration

12 pcs. cherry tomatoes

20 gr. delikatessa pistachios

Parsley leaves

Coriander Cress


Leave the delicate bulgur to soak in cold water for an hour, then bring to the boil with 200 ml of water for 2 minutes. Then simmer for 15 to 20 minutes until the water is boiled or absorbed by the delikatessa bulgur.

Cut eggplants lengthwise into three to four mm thick slices, grill on both sides and leave to cool. Cut the feta cheese into finger-thick sticks and roll them up with the grilled eggplant slices.

Sweat onion cubes and garlic in olive oil, add tomatoes, bring to the boil and refine with salt and pepper. Mix at the highest setting and then pass through a sieve.
Cut the eggplants in half and cut in several times. Season with salt, pepper and olive oil. Then bake in the oven at 180 degrees for about 20 minutes. When the eggplant is well done, put it in the blender and puree it. Cut three small eggs with two spoons for each portion as desired.

Confect the cherry tomatoes with a little olive oil, salt, pepper and thyme at 120 degrees for 10 to 15 minutes in the oven and let them cool down. Roast the delicate pistachios briefly in the hot pan, let them cool down and chop them roughly. Arrange them on the plate with parsley and coriander cress as desired and enjoy!


Die Brownies schmecken auch lauwarm (oder in der Mikrowelle erwärmt) sehr lecker mit etwas Eis und Früchten