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Eggplants au Gratin with Ground Beef Served with Bulgur

Eggplants au Gratin with Ground Beef Served with Bulgur

Delicious eggplants au gratin with a savory blend of ground beef and tomato sauce, served with fluffy bulgur. This dish combines crispy and juicy textures, ideal for a family meal.

  • Servings: 2
  • Prep: 15 min
  • Cook: 20 min

Ingredients

  • 250 g ground beef
  • 120 g bulgur
  • 60 g grated cheese
  • 400 g tomato sauce
  • 2 units eggplant, sliced into 1 cm rounds
  • 250 ml water
  • 1 clove garlic, chopped
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • salt
  • black pepper

Instructions

  1. Preheat the oven to 220°C. Trim the ends of the eggplants and cut them into 1 cm slices.
  2. Place the eggplant slices on a baking tray lined with parchment paper, add a drizzle of oil, salt, and pepper. Bake for 15-20 minutes until tender, flipping them halfway through.
  3. In a saucepan, add the water and a pinch of salt. Bring to a boil, add the bulgur and cook for 4 minutes. Remove from heat, cover, and let rest for 10 minutes. Fluff with a fork and adjust the salt.
  4. Peel and chop the garlic. In a frying pan with a drizzle of oil, sauté the garlic for 1-2 minutes over medium-high heat.
  5. Add the ground beef, break it up, and cook for 4-5 minutes over medium-high heat until browned. Season with salt and pepper to taste.
  6. Stir in the tomato sauce and oregano. Cook over medium-low heat for 10-12 minutes, stirring occasionally until the sauce reduces and thickens.
  7. When the eggplants are ready, remove the tray from the oven. On each slice, place the meat sauce and top with grated cheese.
  8. Broil in the oven (upper rack, broil function) for another 5-6 minutes until the cheese is golden.
  9. Serve the bulgur as a base on the plates, drizzle with oil, salt, and pepper. Top with the gratinated eggplants and enjoy!

Nutrition (per serving)

  • Calories: 605 kcal
  • Protein: 43 g
  • Carbohydrates: 73 g
  • Fat: 36 g
  • Fiber: 15 g