INGREDIENTS
- 4 Medium sized aubergines
- Bulgur wheat 160gr
- Spring onions 80gr
- Courgettes 80gr
- Carrots 80gr
- Tomatoes 60gr
- Cretan Graviera cheese* 160gr
- White wine 80ml
- Olive oil 120-140 ml
- Vegetable broth 1lt
- Salt
- Pepper
PREPARATION
Wash vegetables thoroughly. Slice the aubergines lenghtwise and empty their flesh with a spoon, to form little vessels. Add salt and pepper, sauté in a pan and bake them in the oven until half cooked. Sauté the finely chopped spring onions, carrot, courgettes and aubergine flesh in a pot. Add the bulgur and the broth, season and let boil on low heat, stirring frequently. When the mixture is ready, fill the aubergine halves, place the graviera cheese sticks on top and finish by baking in the oven until golden brown.
*Cretan Product
