By emensah m
Preheat your oven to 200°C (390°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1 cm of the shell to create a boat-like structure. Chop the scooped-out flesh and set aside.
Brush the eggplant shells with 1 tablespoon of olive oil and sprinkle with salt. Place them on a baking tray and bake for 20 minutes until slightly softened.
While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute. Stir in the chopped eggplant flesh and cook until it starts to soften, about 5 minutes.
Add the cooked chickpeas, diced tomatoes (with their juice), cumin, smoked paprika, salt, and pepper to the pan. Stir well, reduce the heat, and let it simmer for 10 minutes.
In the meantime, cook the bulgur according to the package instructions, usually around 12-15 minutes, until tender.
Add the cooked bulgur, half of the chopped parsley, and the juice of the lemon to the chickpea-tomato mixture. Stir well to combine.
Once the eggplants are slightly softened, remove them from the oven. Fill each eggplant shell generously with the chickpea-bulgur mixture.
Sprinkle the pine nuts over the stuffed eggplants. Return them to the oven and bake for an additional 20 minutes, until the tops are golden and the eggplants are fully tender.
Remove from the oven and let them cool slightly. Garnish with the remaining fresh parsley. Serve warm with a side of plain yogurt, if desired.
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This Vegetarian Mediterranean Main Dish recipe is ready in 1 hour 15 minutes and features medium eggplants, cooked chickpeas, diced tomatoes and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (390°F).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1 cm of the shell to create a boat-like structure. Chop the scooped-out flesh and set aside.
Brush the eggplant shells with 1 tablespoon of olive oil and sprinkle with salt. Place them on a baking tray and bake for 20 minutes until slightly softened.
While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another minute. Stir in the chopped eggplant flesh and cook until it starts to soften, about 5 minutes.
Add the cooked chickpeas, diced tomatoes (with their juice), cumin, smoked paprika, salt, and pepper to the pan. Stir well, reduce the heat, and let it simmer for 10 minutes.
In the meantime, cook the bulgur according to the package instructions, usually around 12-15 minutes, until tender.
Add the cooked bulgur, half of the chopped parsley, and the juice of the lemon to the chickpea-tomato mixture. Stir well to combine.
Once the eggplants are slightly softened, remove them from the oven. Fill each eggplant shell generously with the chickpea-bulgur mixture.
Sprinkle the pine nuts over the stuffed eggplants. Return them to the oven and bake for an additional 20 minutes, until the tops are golden and the eggplants are fully tender.
Remove from the oven and let them cool slightly. Garnish with the remaining fresh parsley. Serve warm with a side of plain yogurt, if desired.
Calories per Serving: 450
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