Eggplant Boats

Preheat the oven to 250 degrees.

Cut the eggplants in half, score them in a diagonal pattern and add a little salt and olive oil. Place in the oven for 15-20 minutes until they are soft inside.

Finely chop the onions and fry them in a pan with a little oil until they are caramelized. Then add the chopped tomatoes, salt, dried basil and garlic to taste. Bring to the boil, stirring constantly, then simmer for 5 minutes over a medium heat.

Take the eggplants out of the oven and garnish them individually with 1-2 tablespoons of tomato sauce, a slice of gouda and pitless olives. Return to the oven for another 5-10 minutes until the cheese has melted.

In the meantime, prepare the bulgur: Carefully wash the bulgur in a sieve and cook in a medium saucepan with water, salt and a little oil. Put the lid on, reduce the heat to medium, simmer for 10-15 minutes and then leave to rest for 5 minutes.