1 Bring vegetable bouillon cube in the water to the boil. Pour over the bulgur wheat and mix. Cover with clingfilm, leave to soak and to cool.
2 Cut the 200 g mozzarella into thin slices, set aside. Chop the rest into small pieces. Cut the tomatoes into 0.5 cm thick slices.
3 Chop the peppermint and mix into the bulgur with the garlic, oil, pepper and mozzarella pieces. Set aside 4 tbsp Parmesan and mix in the rest.
4 Cut the aubergines lengthways into 1 cm thick pieces. Bring 1 litre of water with salt and vinegar up to the boil. Blanch the aubergines in portion sizes and leave to drain.
5 Preheat the oven to 180 °C. Dry the aubergines and sprinkle with oil. Layer alternately in a gratin dish – bulgur, tomatoes and mozzarella. Cover with the remaining Parmesan. Bake in the centre of the oven for about 20 minutes.
Basic Lemon Olive Oil
Finely peel the skin from 8 to 10 unwaxed organic lemons. Heat in a partially covered aluminium pan with 1 litre of olive oil over a low heat. Leave to cook very gently until no more bubbles rise up from the pieces of peel. According to the type of pan, turn the heat source up or down as required. The temperature of the oil must never exceed 110 °C. This process takes about an hour until the lemon pieces turn brown. Then sieve the oil and pour into a clean bottle. Leave a piece of peel in the oil so that you can see at a glance what kind of oil it is.
Meat alternative: Briefly cook 4 chicken breasts and then cut the breasts into slices. Layer the meat with half of the above mentioned ingredients in a dish. Cooking time remains the same.
Reproduced with kind permission from the Authors: Schindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.
1 vegetable bouillon cube
400 ml water
250 g bulgur wheat
400 g buffalo mozzarella
500 g tomatoes
Small handful of peppermint
1 garlic clove, crushed
2 tbsp lemon olive oil (see below recipe)
Freshly ground pepper
100 g Parmesan, grated
1 kg aubergine (eggplant)
1 tsp sea salt
50 ml cider vinegar
3 tbsp olive oil