By emensah m
Preheat the oven to 200°C (400°F). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1cm (about ⅜ inch) thick shell. Roughly chop the scooped-out eggplant flesh and set aside.
Drizzle 1 tablespoon of olive oil over both sides of the eggplant shells and season with salt and pepper. Place them cut side up on a baking sheet and bake in the preheated oven for 20 minutes until just tender.
While the eggplant shells are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent.
Add the chopped eggplant flesh to the skillet and cook for another 5 minutes. Stir in the cumin, smoked paprika, and a pinch of salt and pepper.
Add the cooked chickpeas, diced tomatoes (with juices), and bulgur to the skillet. Cook for about 10 minutes until the mixture thickens slightly and the bulgur is cooked. Stir in chopped parsley and a squeeze of lemon juice to taste.
Remove the eggplant shells from the oven and spoon the chickpea and bulgur mixture into each shell, packing it tightly. Sprinkle pine nuts over the top.
Reduce the oven temperature to 180°C (350°F) and return the stuffed eggplants to the oven. Bake for another 25-30 minutes until the eggplants are tender and the tops are golden.
Remove from the oven and let cool slightly. Serve warm, garnished with extra parsley and a dollop of plain yogurt, if desired.
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This Mediterranean Vegetarian Main Dish recipe is ready in 1 hour 10 minutes and features medium eggplants, cooked chickpeas, diced tomatoes and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 200°C (400°F). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1cm (about ⅜ inch) thick shell. Roughly chop the scooped-out eggplant flesh and set aside.
Drizzle 1 tablespoon of olive oil over both sides of the eggplant shells and season with salt and pepper. Place them cut side up on a baking sheet and bake in the preheated oven for 20 minutes until just tender.
While the eggplant shells are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until the onion becomes translucent.
Add the chopped eggplant flesh to the skillet and cook for another 5 minutes. Stir in the cumin, smoked paprika, and a pinch of salt and pepper.
Add the cooked chickpeas, diced tomatoes (with juices), and bulgur to the skillet. Cook for about 10 minutes until the mixture thickens slightly and the bulgur is cooked. Stir in chopped parsley and a squeeze of lemon juice to taste.
Remove the eggplant shells from the oven and spoon the chickpea and bulgur mixture into each shell, packing it tightly. Sprinkle pine nuts over the top.
Reduce the oven temperature to 180°C (350°F) and return the stuffed eggplants to the oven. Bake for another 25-30 minutes until the eggplants are tender and the tops are golden.
Remove from the oven and let cool slightly. Serve warm, garnished with extra parsley and a dollop of plain yogurt, if desired.
Calories per Serving: 350
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