North African Bulgar Stuffed Baby Eggplant
Elevate your weeknight dinners with this vibrant North African Bulgur Stuffed Baby Eggplant recipe, a fusion of bold spices and wholesome ingredients. Tender baby eggplants are roasted to perfection and filled with a fragrant medley of fluffy bulgur wheat, caramelized onions, garlic, and a harmonious blend of warm spices like cumin, coriander, and cinnamon. Accented with fresh parsley, cilantro, and the crunch of toasted pine nuts, this dish offers a tantalizing balance of textures and flavors. Baked in a savory vegetable broth for added depth, these stuffed eggplants are as satisfying as they are eye-catching. Perfect as a vegetarian main course or an impressive side dish, this recipe combines the essence of North African cuisine with nutrient-packed ingredients for a meal that’s both healthy and delicious. Serve them warm with a garnish of fresh herbs, and watch them disappear in no time!
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Recipe Information
Ingredients
- 6 pieces baby eggplants
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon cinnamon
- 1.5 tablespoons tomato paste
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons pine nuts, toasted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Slice the baby eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of the shell intact. Reserve the scooped flesh and finely chop it.
Brush the hollowed eggplant halves with 1 tablespoon of olive oil. Place them cut-side up on a baking sheet and roast for 15 minutes until slightly softened.
While the eggplants roast, place the bulgur wheat in a heatproof bowl. Pour the boiling water over it, cover, and let it sit for 10 minutes to absorb the liquid. Fluff with a fork when done.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and chopped eggplant flesh. Cook for 5-7 minutes, until the onion is translucent and the eggplant is softened.
Stir in the garlic, cumin, coriander, paprika, and cinnamon. Cook for another minute until fragrant.
Add the tomato paste to the skillet and mix well. Stir in the cooked bulgur, parsley, cilantro, pine nuts, salt, and black pepper. Cook for 2-3 minutes to let the flavors meld, then remove from heat.
Spoon the bulgur mixture into the roasted eggplant halves, pressing gently to pack the filling.
Pour the vegetable broth into the bottom of a baking dish. Place the stuffed eggplants in the dish. Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 5 minutes to slightly brown the tops of the stuffed eggplants.
Garnish with additional parsley or cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 35.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3394 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
