By emensah m
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out some of the flesh to create a hollow shell, leaving about 1 cm of thickness. Dice the scooped-out flesh and set it aside.
Brush the eggplant shells with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place them cut side up on a baking sheet and bake for 20 minutes, until slightly 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 cook until translucent, about 5 minutes.
Add the minced garlic, diced eggplant flesh, cumin, and smoked paprika to the skillet. Cook for another 5 minutes, or until the eggplant is soft.
Stir in the cooked chickpeas, diced tomatoes, and bulgur. Season with salt and pepper. Let the mixture simmer for 10 minutes, or until the bulgur is tender and the mixture thickens.
Add the pine nuts, lemon zest, and lemon juice to the chickpea mixture. Mix well and cook for another 2 minutes.
Remove the eggplant shells from the oven and fill them with the chickpea and bulgur filling. Return to the oven and bake for an additional 15 minutes.
Garnish the baked stuffed eggplants with fresh parsley and serve with plain yogurt on the side, if desired.
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This Vegetarian Main Course Mediterranean recipe is ready in 1 hour 15 minutes and features medium eggplants, cooked chickpeas, diced tomatoes (canned) and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out some of the flesh to create a hollow shell, leaving about 1 cm of thickness. Dice the scooped-out flesh and set it aside.
Brush the eggplant shells with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place them cut side up on a baking sheet and bake for 20 minutes, until slightly 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 cook until translucent, about 5 minutes.
Add the minced garlic, diced eggplant flesh, cumin, and smoked paprika to the skillet. Cook for another 5 minutes, or until the eggplant is soft.
Stir in the cooked chickpeas, diced tomatoes, and bulgur. Season with salt and pepper. Let the mixture simmer for 10 minutes, or until the bulgur is tender and the mixture thickens.
Add the pine nuts, lemon zest, and lemon juice to the chickpea mixture. Mix well and cook for another 2 minutes.
Remove the eggplant shells from the oven and fill them with the chickpea and bulgur filling. Return to the oven and bake for an additional 15 minutes.
Garnish the baked stuffed eggplants with fresh parsley and serve with plain yogurt on the side, if desired.
Calories per Serving: 320
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