Bulgur-Stuffed Eggplant
Category: Main Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplants | 800g |
| Fresh Thyme | 8 sprigs |
| Fresh Rosemary | 4 sprigs |
| Garlic Cloves | 2 |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | 1 tsp |
| Ground Black Pepper | 1 tsp |
| Bulgur | 100g |
| Cherry Tomatoes (datterini) | 250g |
| Cucumbers | 50g |
| Feta Cheese | 40g |
| Celery | 25g |
| Fresh Basil | 10 leaves |
| Extra Virgin Olive Oil | 10g |
Instructions:
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Prepare the Eggplants: Start by washing the eggplants and cutting them in half lengthwise. Using a knife, score the flesh deeply in a crosshatch pattern, taking care not to pierce the skin. This will help the eggplant cook evenly and absorb the seasonings.
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Season the Eggplants: Rub the scored surface of the eggplant with a garlic clove for a fragrant base. Season generously with salt and black pepper, and drizzle with 20g of extra virgin olive oil.
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Cook the Eggplants: Preheat your oven to 220°C (428°F). Place the prepared eggplant halves on a baking sheet and roast them in the preheated oven for 20 minutes, or until they become tender. During this time, the eggplants will soften and the scores in the flesh will open slightly.
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Prepare the Vegetables: While the eggplants are cooking, wash the cherry tomatoes and cut them into quarters. Peel the cucumber and dice it into small cubes. Chop the celery finely. Combine the tomatoes, cucumber, and celery in a bowl, then set the mixture aside to allow the flavors to marinate together.
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Finish the Eggplants: After 20 minutes, remove the eggplants from the oven. Discard the thyme and rosemary sprigs. Cover the eggplant halves with aluminum foil and let them rest for a few minutes to finish softening. Once they’re cool enough to handle, gently scoop out some of the flesh, leaving a small border along the edges to hold the filling.
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Prepare the Bulgur: While the eggplants are resting, cook the bulgur according to package instructions. Typically, this involves boiling water and adding the bulgur to it. Let it steam until tender, which should take about 10-15 minutes. Once cooked, fluff the bulgur with a fork and set aside to cool slightly.
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Combine the Filling: Add the prepared vegetable mix of tomatoes, cucumber, and celery to the bulgur. Stir gently to combine, then crumble the feta cheese into the mixture. Add fresh basil leaves and season with a bit of extra virgin olive oil (10g) to enhance the flavors.
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Stuff the Eggplants: Carefully spoon the bulgur and vegetable mixture into the hollowed-out eggplants. Press it gently to ensure the stuffing stays in place. Drizzle a small amount of extra virgin olive oil over the stuffed eggplants for an added richness.
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Serve and Enjoy: Serve the stuffed eggplants warm, garnished with extra fresh basil leaves. This dish is perfect as a light yet satisfying main course, filled with fresh flavors and textures that balance beautifully together.
Tips:
- For added flavor, you can roast the eggplant halves a bit longer to give them a slightly caramelized edge.
- If you prefer, you can substitute the feta cheese with goat cheese for a tangier taste.
- Feel free to add other herbs like oregano or parsley to the vegetable filling for a personalized touch.
This Bulgur-Stuffed Eggplant is not only an incredibly delicious dish but also a nutritious one, making it a perfect choice for any occasion!
