Bulgur-Stuffed Roasted Eggplant

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Dish, Vegetarian

Cuisine: American

Keyword: bulgur, stuffed eggplant

Servings: (1 eggplant per serving)

Calories: 63kcal

Author: Louise Rio

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.

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