Stuffed malancani with vegetables and bulgur

Preparation steps

• preheat the oven to 200 c
• cut the eggplant in half lengthwise, salt them and set aside to drain the bitter liquid
• clean the vegetables, chop the onion, paprika and bacon cut into cubes, put baking paper and eggplant on the baking sheet with the cut part facing down, pour a little oil over them and bake in the oven for 15 minutes
• while the malancani are baked in salted water, cook the bulgur (in the ratio of one tablespoon of bulgur and two tablespoons of water), then sauté the onion, paprika and bacon in 2 tablespoons of olive oil
• take the aubergines out of the oven and hollow out the middle so that you get a bar from the aubergines, chop the minced meat you dug out and add to the stewed vegetables, then add cherry tomatoes, chopped parsley, chopped garlic, basil, sage leaves, add boiled bulgur, salt and po to taste, stir and fill the eggplant with the resulting mixture
• first fill only half, then place the diced or thicker feta cheese and then add more stuffing. Return to the oven and bake for another 20 minutes. Sprinkle with grated Parmesan cheese before serving.
• SUPPLEMENT: August 2013-instead of bulgur you can use millet (which you cook first), this time I threw out the bacon and I used gouda from the cheese (the same was fine)