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Ingredients
Stuffed Cucumber Boats with Tomato Sauce
- For the cucumbers
- 400 grams Bulgur
- 5 Tomatoes
- 2 eggs
- 2 Tbsps breadcrumbs
- freshly ground peppers
- 1 generous pinch Chili powder
- 1 generous pinch Nutmeg
- salt
- 2 size Cucumber
Preheat oven to 180°C (approximately 350°F).
Cook bulgur in salt water for 10 minutes and set aside. Blanch tomatoes, peel, quarter, core and dice. Beat eggs and add to bulgur. Stir in breadcrumbs, chili powder and nutmeg and season with salt and pepper. Mix well and then add tomatoes.
Rinse and peel cucumber. Cut in half lengthwise, scrape out cores with a spoon and pour mixture into hollowed-out cucumber halves.
For the tomato sauce, blanch tomatoes, peel, cut into small pieces, puree with an immersion blender and strain through a sieve. Peel onion and finely chop. Saute in hot oil and add tomatoes. Peel and chop garlic and add to sauce. Simmer for about 15 minutes. Season with salt, sugar, pepper and nutmeg.
Place stuffed cucumbers in a greased baking dish and bake for 30 minutes in oven. Serve stuffed cucumbers with hot tomato sauce and garnish with finely chopped basil.
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 16.6 g | (55 %) |