Description
Savor the Mediterranean with these stuffed eggplants, filled with bulgur, Parmesan, and Feta cheese, offering a delightful blend of flavors and textures.
Ingredients
Units
Scale
- 2 medium-sized eggplants
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon powdered coriander
- 1 onion, chopped
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper, to taste
- 3.3 oz (100 g) bulgur
- 2 tablespoons tomato puree
- 2 tablespoons ground Parmesan cheese
- Some Feta cheese, crumbled
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the eggplants and cut them in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of the shell intact. Chop the scooped-out flesh into cubes and set aside.
- Brush the eggplant shells with olive oil, and season with salt and pepper. Place them cut side up on a baking sheet lined with parchment paper.
- In a skillet, heat some olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
- Add the minced garlic, smoked paprika, and powdered coriander to the skillet. Stir and cook for another 1-2 minutes until fragrant.
- Add the chopped eggplant flesh to the skillet and cook for about 8-10 minutes until it softens.
- Meanwhile, cook the bulgur according to package instructions.
- Once the bulgur is cooked, add it to the skillet along with the tomato puree. Stir to combine and cook for another 2-3 minutes.
- Remove the skillet from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Spoon the bulgur mixture into the eggplant shells. Top with crumbled Feta cheese.
- Bake in the preheated oven for 25-30 minutes until the eggplants are tender and the tops are golden brown.
Notes
For best results, buy eggplants right before cooking as they soften in the refrigerator. This dish can be prepared ahead and reheated before serving. Substitute bulgur with rice or quinoa if preferred.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 30
- Fiber: 7
- Protein: 8
- Cholesterol: 15