Description
This dish can equally be main course or light dinner. Light, healthy and delicious! This recipe serves 4 people.
Ingredients
Scale
- 2 medium size eggplants
- 1/2 tsp smoked paprika
- 1/4 tsp powdered coriander
- 1 onion
- 2 garlic cloves
- olive oil
- salt, pepper
- 3.3 oz (100 g) bulgur
- 2 tbsp tomato puree
- 2 tbsp ground Parmesan cheese
- some Feta cheese
Instructions
- Wash eggplants, cut in half lengthwise, spoon out their meat and chop it into cubes. Set aside.
- Sprinkle spooned out eggplants with some olive oil, salt and pepper, put them onto parchment paper and bake for 20 minutes in oven preheated to 329 F (200 Celsius).
- In the meantime, heat some olive oil in a pan, add finely shopped onion, garlic and cut eggplant parts. Add spices and tomato puree. Cook on low heat for about 15 minutes. If necessary, add some water.
- Cook bulgur in 2 cups of salted water, for 15 min. Combine with the rest of the filling.
- Stuff eggplant shells, sprinkle with parmesan and crumbled feta cheese. Bake for about 20 minutes at 392 F (200 Celsius).