Oven roasted eggplants filled with a tomato-pine nut bulgur stuffing and topped with melted Pecorino Romano cheese are easier than you might think to make. Bulgur-Stuffed Roasted Eggplant is a hearty Turkish inspired dish that is very filling. It’s Vegetarian and can be made Vegan without the cheese.
For this recipe you can use smaller eggplants or slightly bigger medium sized eggplants. Roasting eggplant elevates and adds a lot of flavor to eggplant dishes. To help draw out the moisture of the eggplants, the eggplant halves are roasted cut side down on a preheated baking sheet and then drained on paper towels to prevent sogginess. Bulgur-Stuffed Roasted Eggplant is a very satisfying Vegetarian meal and can be made Vegan without the cheese.
WHAT IS BULGUR?
Bulgur is a cereal food made from blanching wheat groats (the hulled kernels of the grains), most often durum wheat, that have been parboiled, dried, and ground. Bulgur comes in Fine, Medium, Coarse, and Extra Coarse-grind versions. It’s high in fiber and protein but low in fat with an earthy, nutty flavor. Bulgur is a popular staple food in Indian, Mediterranean, and Middle Eastern cuisines. There are so many fantastic ways to use bulgur such as, in stuffings, soups, casseroles, pilafs, and grain or green salads. It can be incorporated to ground meat dishes like meatloaf and meatballs, to act as a binder, or breads for added nutrition. It can also be used as a substitute for grains like quinoa, brown rice, couscous, or even oatmeal.
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INGREDIENTS TO MAKE BULGAR-STUFFED ROASTED EGGPLANTS
- Small to medium-size Eggplants
- Extra-virgin olive oil
- Medium-grind bulgur or Coarse-grind, rinsed
- Water
- Onion, chopped fine
- Garlic cloves, minced
- Fresh oregano or dried oregano
- Ground cinnamon
- Pinch cayenne pepper
- Plum tomatoes
- Pecorino Romano cheese
- Toasted pine nuts
- Red wine vinegar
- Fresh parsley
HOW TO MAKE BULGAR-STUFFED ROASTED EGGPLANTS
- Adjust an oven rack to the lowest position and the other oven rack on the upper position.
- Place a parchment-lined baking sheet on the lowest rack.
- Line another baking sheet with paper-towels; set aside.
- Preheat the oven to 400°F.
- Cut each eggplant in half and score the flesh of each eggplant half in a 1-inch diamond pattern and 1-inch deep.
- Brush the flesh side with 1 Tbsp olive oil and season with salt and pepper.
- Lay the eggplants, cut side down, on the preheated parchment-lined baking sheet.
- Roast until the flesh is tender, about 40 to 50 minutes.
- When the eggplants are finished roasting, lay them cut side down on the towel-lined baking sheet to drain.
- While the eggplants are roasting prepare the bulgur.
- In a medium bowl or saucepan, toss the rinsed bulgur with 6 Tbsps boiling hot water; cover with a lid or plastic.
- Let the mixture sit for 30 to 40 minutes, until the grains are softened.
- Drain if necessary; set aside.
- In a 10 to 12-inch skillet over medium heat, add 1 Tbsp olive oil; heat until shimmering.
- Add onion and cook until softened, about 5 minutes.
- Stir in the garlic, oregano, cinnamon, cayenne, and ½ tsp salt; cook until fragrant, about 1 minute.
- Remove from heat.
- Add the onion mixture, chopped tomatoes, ¾ cup Pecorino Romano, pine nuts, vinegar, and bulgur to the skillet; let it heat through about 1 to 2 minutes.
- Taste for seasoning; add salt and pepper as needed.
- Return the eggplants to the parchment lined baking sheet cut side up.
- Using a fork, gently push the eggplant flesh to the sides to make room for the bulgur stuffing.
- Scoop the bulgur with a large spoon to make mounds on each of the eggplants.
- Gently press the bulgar mixture to lightly pack.
- Sprinkle the eggplants with the remaining ¼ cup Pecorino Romano cheese.
- Return to the oven for, 5 to 10 minutes on the upper rack.
- Sprinkle with chopped fresh parsley before serving.
- Recipe adapted from America’s Test Kitchen.
OTHER DELICIOUS RECIPES TO TRY:
- Bulgur Salad with Cucumber, Feta, and Pine Nuts
- Philly Cheesesteak Stuffed Peppers
- Italian Stuffed Bell Peppers with Ground Turkey and Rice
- Chicken Lasagna Stuffed Zucchini
- Baked Sausage Ziti
- Boursin Chicken Lasagna
Bulgur-Stuffed Roasted Eggplant
Ingredients
- 4 small to medium-size eggplants, halved lengthwise with or without stem
- 2 Tbsp extra-virgin olive oil
- ¾ cup Medium or Coarse-grind bulgur, rinsed
- 6 Tbsps water
- 1 medium onion, chopped fine
- 3 garlic cloves, minced
- 1 Tbsp fresh oregano, minced or 1 tsp dried
- ¼ tsp ground cinnamon
- Pinch cayenne pepper
- 1 pound plum tomatoes, cored, seeded, and chopped
- 1 cup (2 ounces) Pecorino Romano cheese, grated
- 2 Tbsps toasted pine nuts
- 1 Tbsp red wine vinegar
- 2 Tbsps fresh parsley, minced
Instructions
- Adjust an oven rack to the lowest position and the other oven rack to the upper. Place a parchment-lined baking sheet on the lowest rack. Line another baking sheet with paper-towels; set aside. Preheat the oven to 400°F.
- Cut each eggplant in half and score the flesh of each eggplant half in a 1-inch diamond pattern and 1-inch deep. Brush the flesh side with 1 Tbsp olive oil and season with salt and pepper. Lay the eggplants, cut side down, on the preheated parchment-lined baking sheet. Roast until the flesh is tender, about 40 to 50 minutes. When the eggplants are finished roasting, lay them cut side down on the towel-lined baking sheet to drain.
- While the eggplants are roasting prepare the bulgur. In a medium bowl or saucepan, toss the rinsed bulgur with 6 Tbsps boiling hot water; cover with a lid or plastic. Let the mixture sit for 30 to 40 minutes, until the grains are softened. Drain if necessary; set aside.
- In a 10 to 12-inch skillet over medium heat, add 1 Tbsp olive oil; heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in the garlic, oregano, cinnamon, cayenne, and ½ tsp salt; cook until fragrant, about 1 minute. Remove from heat.
- Add the onion mixture, chopped tomatoes, ¾ cup Pecorino Romano, pine nuts, vinegar, and bulgur to the skillet; let it heat through about 1 to 2 minutes. Taste for seasoning; add salt and pepper as needed.
- Return the eggplants to the parchment lined baking sheet cut side up. Using a fork, gently push the eggplant flesh to the sides to make room for the bulgur stuffing. Scoop the bulgur with a large spoon to make mounds on each of the eggplants. Gently press the bulgar mixture to lightly pack.
- Sprinkle the eggplants with the remaining ¼ cup Pecorino Romano cheese. Return to the oven for, 5 to 10 minutes on the upper rack. Sprinkle with chopped fresh parsley before serving. Recipe adapted from America's Test Kitchen.
Nutrition
