Eggplant Stuffed With Bulgur
Embark on a culinary journey to the land of Turkey with a delightful and flavorful dish that is sure to impress your family and friends. This recipe combines the richness of eggplant with the wholesome goodness of bulgur, creating a dish that is both satisfying and nutritious. Perfect for a cozy dinner at home or a gathering with loved ones, this Eggplant Stuffed with Bulgur recipe is a true delight for the senses.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Cut off the stem ends of the eggplants and halve them lengthwise. Using a sharp knife, carefully scoop out the flesh, leaving about a ¼-inch border around the edges. Reserve the flesh for later use.
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Place the hollowed-out eggplant halves on a baking sheet lined with parchment paper. Drizzle them with olive oil and season with salt and pepper. Bake in the preheated oven for about 20-25 minutes, or until the eggplants are tender.
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While the eggplants are baking, heat some olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
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Chop the reserved eggplant flesh into small pieces and add them to the saucepan. Cook until the eggplant is soft and starting to brown.
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Stir in the tomato paste, ground cumin, paprika, and cinnamon. Cook for another minute to allow the flavors to meld.
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Add the bulgur to the saucepan and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the bulgur is cooked through and has absorbed all the liquid.
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Remove the saucepan from the heat and stir in the chopped parsley. Adjust the seasoning with salt and pepper to taste.
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Remove the eggplants from the oven. Carefully fill each eggplant half with the bulgur mixture, packing it in tightly.
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Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, or until the tops are golden brown and slightly crispy.
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Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Serving size: 1 stuffed eggplant half (approx. 200 g)- Calories
- 280 kcal
- Total Fat
- 9 g
- Saturated Fat
- 1.3 g
- Cholesterol
- 0 mg
- Sodium
- 350 mg
- Total Carbohydrate
- 42 g
- Dietary Fiber
- 9 g
- Sugars
- 8 g
- Protein
- 7 g
Create a warm and inviting atmosphere in your home with this delightful recipe that brings the wonderful tastes of Turkey right to your dinner table. Eggplant Stuffed with Bulgur is a satisfying dish that is both comforting and flavorful, making it a perfect choice for any occasion. So gather your loved ones and savor the rich flavors of this Mediterranean-inspired meal.