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 tsp smoked paprika
- 1/4 tsp powdered coriander
- 1 onion, chopped
- 2 garlic cloves, minced
- Olive oil
- Salt and pepper, to taste
- 1/2 cup (100 g) bulgur
- 2 tbsp tomato puree
- 2 tbsp 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