Stuffed aubergines with bulgur and herbs

A different but very tasty version of stuffed aubergines which will please you and the family. We get away from the classic version of the onion or the ground beef stuffing and we use bulgur instead, full of aromatic spices and herbs for extra flavour. The Greek "Tsakonikes" aubergines (or the Japanese variety) are ideal for this recipe but the classic plum aubergines work well too

Recipe of Vassilis Kallides,
a prominent Head Cook and food author
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
12 aubergines (preferably the "tsakonikes" variety)
corn oil for frying
2 tea-cups of bulgur
½ tea-cup of olive oil
2 yellow onions, grated
½ bunch of flat-leaf parsley, finely chopped
1 handful of fresh spearmint leaves, finely chopped
3 large ripe tomatoes, grated
2 cloves of garlic, finely chopped
1 green bell pepper, cut in small cubes
24 tomato slices, thinly sliced
3 tea-cups of hot water
1 pinch of sugar
salt
pepper

Method:
Preheat the oven to 200ºC.

With a sharp knife deeply score (lengthwise) the aubergines and lightly fry on medium heat in a wide non-stick frying pan until they start getting soft. Transfer on kitchen paper and leave the aubergines to drain the excess oil.

In the same frying pan warm the olive oil on medium heat and sauté the onions until softened but not browned. Add in the pan the green pepper and the garlic and sauté for 1 minute. Stir with a wooden spoon and add the bulgur, the tomatoes, the sugar and the water.

Turn the heat down to minimum, cover the pan with a lid and allow the bulgur to absorb all the liquids. In the end, add the herbs, season with salt and pepper and stir.

Stuff the aubergines with the bulgur mixture and arrange them in an oven pan tightly the one next to the other.

Cover each aubergine with 2-3 tomato slices and put in the oven. Bake for 30-40 minutes and serve at room temperature or even cold the next day.