North African Bulgar Stuffed Baby Eggplant

Eggplant is believed to have originated in India and was introduced to North Africa by the Arabs during the Middle Ages.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

North African Bulgar Stuffed Baby Eggplant

Cooking Method: Baking, Sautéing Cuisine: North African Courses: Dinner, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 piece Baby Eggplant
• 1 cup Bulgur
• 1 medium Onion
• 2 clove Garlic
• 2 medium Tomato
• 1 bunch Parsley
• 1 bunch Mint
• 3 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the baby eggplants and scoop out the flesh, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
2. In a saucepan, bring 2 cups of water to a boil. Add the bulgur, cover, and simmer for 10-12 minutes or until tender. Drain any excess water.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
4. Stir in the chopped baby eggplant flesh, ground cumin, ground coriander, salt, and black pepper. Cook for 5 minutes, until the eggplant is tender.
5. Remove the skillet from heat and stir in the cooked bulgur, chopped tomatoes, chopped parsley, chopped mint, lemon juice, and 1 tablespoon of olive oil.
6. Stuff the baby eggplant shells with the bulgur mixture and place them in a baking dish. Drizzle with the remaining olive oil.
7. Bake for 25-30 minutes, until the eggplant shells are tender and the filling is heated through.
8. Let the stuffed baby eggplants rest for 10 minutes before serving. Garnish with additional parsley and mint, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.