Prepare to embark on a mouthwatering journey through the vibrant flavors of the Middle East with this extraordinary Bulgur Stuffed Eggplants recipe. Imagine tender eggplant shells cradling a rich, complex filling of toasted bulgur wheat, tangy tamarind, sweet currants, and crunchy pine nuts - a symphony of textures and tastes that will transport your taste buds to a culinary paradise. Whether you're a seasoned home cook or an adventurous food lover, this dish promises to elevate your dining experience and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup bulgur wheat
- 1/2 cup tamarind paste
- 1/4 cup currants
- 1/4 cup pine nuts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the eggplants in half lengthwise. Using a spoon, carefully scoop out the interior flesh, leaving a 1/2-inch thick shell. Chop the scooped eggplant flesh and set aside.
- Brush the eggplant shells with olive oil, season with salt and pepper. Place cut-side down on the prepared baking sheet and roast for 15 minutes until slightly softened.
- In a medium saucepan, toast bulgur wheat over medium heat for 2-3 minutes until fragrant. Add 2 cups of water and simmer for 10-12 minutes until tender. Drain any excess water.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions until translucent, about 4-5 minutes. Add minced garlic and cook for another minute.
- Add the chopped eggplant flesh, cumin, salt, and pepper to the skillet. Cook for 5-6 minutes until the eggplant is soft.
- Stir in the cooked bulgur, tamarind paste, currants, and toasted pine nuts. Mix thoroughly and adjust seasoning to taste.
- Remove eggplant shells from the oven and flip them cut-side up. Fill each shell generously with the bulgur mixture.
- Return stuffed eggplants to the oven and bake for an additional 15-20 minutes until the tops are golden and slightly crispy.
- Remove from oven, let cool for 5 minutes. Drizzle with additional olive oil before serving.
Tips
- Choose firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- Don't rush the eggplant roasting process - allowing them to soften gradually ensures a creamy, melt-in-your-mouth consistency.
- Toast the pine nuts and bulgur wheat separately to enhance their nutty flavors before combining.
- For a more intense tamarind flavor, let the filling sit for 10-15 minutes before stuffing the eggplants to allow the flavors to meld.
- If you prefer a vegetarian version, you can add crumbled feta cheese to the filling for extra richness.
- Serve immediately after baking to enjoy the perfect contrast between the crispy top and the soft, flavorful interior.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 10g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
