Bulgur-Stuffed Eggplants

Bulgur-stuffed eggplants are a rich and nutritious dish, perfect for those looking for a vegetarian alternative or simply a different way to enjoy eggplants. Here’s the recipe:

Ingredients

• 4 medium eggplants
• 150 g of bulgur
• 1 small onion, finely chopped
• 2 cloves of garlic, chopped
• 1 red pepper, cut into small cubes
• 2 ripe tomatoes, seeded and cut into cubes
• Extra virgin olive oil
• Salt and pepper, to taste
• Fresh parsley chopped, for garnish
• Zucchini or mushrooms, optional to enrich the filling
• Crumbled feta cheese or mozzarella, optional for a more Mediterranean variant

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Cut the eggplants in half lengthwise and score them with a knife, creating a grid pattern without puncturing the skin. Place them in the oven for about 20 minutes or until they soften.
3. Meanwhile, cook the bulgur according to the package instructions. Generally, bring water to a boil, add bulgur, reduce heat, cover and let it cook until water is absorbed, about 15 minutes.
4. Heat oil in a frying pan and sauté onion and garlic until translucent.
5. Add the red pepper (and zucchini or mushrooms if you’re using them) and cook for 5 minutes.
6. Then incorporate the tomatoes, cook for another few minutes, and season with salt and pepper.
7. Take the eggplants out of the oven and, carefully, hollow out the center pulp to create a “boat”. Add the eggplant flesh to the frying pan with the sautéed mixture and combine well.
8. Mix the cooked bulgur with the sautéed vegetables, adjust salt and pepper, and remove from heat.
9. Stuff the eggplant “boats” with the bulgur and vegetable mixture. If desired, sprinkle with crumbled feta cheese or mozzarella.
10. Return the stuffed eggplants to the oven and bake for about 10-15 minutes or until the cheese is golden.
11. Serve hot, garnished with chopped fresh parsley.

Curiosity

Bulgur is an ingredient widely used in both Middle Eastern and Mediterranean cuisine; it is rich in fiber and an excellent source of plant-based protein. Stuffed eggplants can be adapted to numerous variations: you can add minced meat for a non-vegetarian version or spices like cumin and coriander for a more pronounced ethnic touch.