By emensah m
Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape, leaving about 1 cm of flesh around the edges. Chop the scooped-out flesh and set aside.
Brush the eggplant halves with 1 tablespoon of olive oil and place them cut side up on a baking sheet. Season with salt and pepper. Bake in the preheated oven for 20 minutes or until the eggplants are tender but not fully cooked.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Stir in the chopped eggplant flesh, cumin, smoked paprika, and cook for another 5 minutes until the eggplant is tender.
Add the cooked chickpeas, diced tomatoes (with juice), and bulgur to the skillet. Stir well to combine. Cook the mixture for 10 minutes, allowing the bulgur to absorb the flavors. Season with salt and pepper to taste.
Remove the eggplants from the oven and spoon the bulgur and chickpea mixture into each eggplant half, packing it tightly. Place the stuffed eggplants back on the baking sheet.
Sprinkle the pine nuts over the stuffed eggplants and return them to the oven. Bake for an additional 15-20 minutes or until the eggplants are fully tender and the tops are slightly golden.
Remove from the oven and let cool slightly before garnishing with freshly chopped parsley and a squeeze of lemon juice. Serve with a dollop of plain yogurt, if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Middle Eastern Main Course recipe is ready in 60 minutes and features medium eggplants, cooked chickpeas, diced tomatoes and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape, leaving about 1 cm of flesh around the edges. Chop the scooped-out flesh and set aside.
Brush the eggplant halves with 1 tablespoon of olive oil and place them cut side up on a baking sheet. Season with salt and pepper. Bake in the preheated oven for 20 minutes or until the eggplants are tender but not fully cooked.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
Stir in the chopped eggplant flesh, cumin, smoked paprika, and cook for another 5 minutes until the eggplant is tender.
Add the cooked chickpeas, diced tomatoes (with juice), and bulgur to the skillet. Stir well to combine. Cook the mixture for 10 minutes, allowing the bulgur to absorb the flavors. Season with salt and pepper to taste.
Remove the eggplants from the oven and spoon the bulgur and chickpea mixture into each eggplant half, packing it tightly. Place the stuffed eggplants back on the baking sheet.
Sprinkle the pine nuts over the stuffed eggplants and return them to the oven. Bake for an additional 15-20 minutes or until the eggplants are fully tender and the tops are slightly golden.
Remove from the oven and let cool slightly before garnishing with freshly chopped parsley and a squeeze of lemon juice. Serve with a dollop of plain yogurt, if desired.
Calories per Serving: 350
Your Rating:
