Meatless Monday sometimes takes over Tuesday and Wednesday too. I love simplistic meals that are healthy and just work well next to a minimalaistic salad. This is where this Moroccan bulgur stuffed eggplant comes in.
Eggplan is a great vegetable to add to your roasted veggies side dish or covered with breadcrumbs and fried in deep oil. However, it can also easily adapt to the main role of your meal and become a healthy, low calorie weekday dinner.
What is Bulgur?
Bulgur is a Persian word meaning ‘bruised grain’. It’s a kind of dried cracked wheat that has been steamed, dried and ground. Hence, requires little cooking. Once cooked, the grain has a chewy texture and a subtle, nutty flavour.
You can find it nowadays at any supermarket and preparation takes only a few minutes.
How to Make it – Step by Step
Cut open a medium sized eggplan and scoop the inside. Chop the scooped eggplant filling and set aside.
In a wide skillet, add 2 Tbsp of olive oil and fry the scooped eggplant, chopped mushrooms and tomatoes until soft.
Add Spring Onions
Cook a bit more while fluids are steaming away
Chop some coriander
Add to the skillet and mix in the bulgur and some chickpeas too
Season with ground cumin, smoked paprika and salt & pepper
When mixed in completely, fill in the eggplant generously and bake it in the oven, covered, for 20 minutes.
And that’s it, you’re done! Add some fresh rocula salad on the side and enjoy your lovely home made, healthy and guilt free meal.
- 1 Medium Eggplant
- 100grams Bulgur wheat, dry
- 2 Cups (200ml) hot vegetable stock
- 5 Spring onions, chopped
- 3 Garlic cloves, crushed
- 3 Medium tomatoes, chopped
- 150g Mushrooms, chopped
- 150g Chickpeas, canned
- 30g Coriander, chopped
- 2½ Tsp Cumin
- 1 Tsp Smoked Paprika
- ½ Tsp Salt
- ½ Tsp Pepper
- Preheat oven to 190°C
- Cook Bulgur with vegetable stock on medium heat until softened and chewy
- Cut the Eggplant in half and scoop out the flesh, chop the inside flesh. Add 2 Tbsp olive oil into a large skillet and add the inside of the eggplan, crushed garlic, tomatoes and mushrooms until soft
- Add spring onions and cook for 5 minutes longer. Add cooked bulgur, chickpeas, cumin, smoked paprika, salt and pepper and mix. Remove from heat and mix in chopped coriander
- Fill eggplant halfs generously with the bulgur mix filling and cover with aluminium foil
- Bake for 25 minutes until the eggplant is soft
Leave a Reply