By emensah m
Preheat the oven to 200°C (390°F). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a small border around the edges to create a cavity. Set the flesh aside and place the eggplant halves on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and bake in the oven for 20 minutes.
While the eggplants are baking, finely chop the scooped-out eggplant flesh. In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
Add the chopped eggplant flesh to the pan and cook for another 5 minutes, until softened. Stir in the cooked chickpeas, diced tomatoes (including the juice), cumin, smoked paprika, and season with salt and pepper to taste. Let it simmer for 10 minutes.
Rinse the bulgur under cold water and add it to the pan. Stir well to combine. Cover the pan, reduce the heat to low, and let it cook for 10 minutes. Remove from heat and let it sit, covered, for another 10 minutes for the bulgur to absorb the flavors.
To assemble, divide the chickpea and bulgur mixture evenly among the roasted eggplant halves. Sprinkle pine nuts on top of each stuffed eggplant.
Return to the oven and bake for an additional 20 minutes, until the top is slightly golden and heated through.
Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley and a squeeze of lemon juice before serving. 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 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 the flesh, leaving a small border around the edges to create a cavity. Set the flesh aside and place the eggplant halves on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and bake in the oven for 20 minutes.
While the eggplants are baking, finely chop the scooped-out eggplant flesh. In a large pan over medium heat, add 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent, about 5 minutes.
Add the chopped eggplant flesh to the pan and cook for another 5 minutes, until softened. Stir in the cooked chickpeas, diced tomatoes (including the juice), cumin, smoked paprika, and season with salt and pepper to taste. Let it simmer for 10 minutes.
Rinse the bulgur under cold water and add it to the pan. Stir well to combine. Cover the pan, reduce the heat to low, and let it cook for 10 minutes. Remove from heat and let it sit, covered, for another 10 minutes for the bulgur to absorb the flavors.
To assemble, divide the chickpea and bulgur mixture evenly among the roasted eggplant halves. Sprinkle pine nuts on top of each stuffed eggplant.
Return to the oven and bake for an additional 20 minutes, until the top is slightly golden and heated through.
Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley and a squeeze of lemon juice before serving. Serve with plain yogurt on the side, if desired.
Calories per Serving: 350
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