Name: Eggplant Stuffed with Bulgur and Chickpeas
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 2 lbs (1 kg) eggplant, small size; 1 cup coarse bulgur; 1 cup chopped parsley; 2 medium tomatoes, finely chopped; 1 red capsicum, finely chopped; 1 cup boiled chickpeas; 2 tsp salt; 1/4 tsp black pepper; 1 tsp allspice; 1/2 tsp cumin; 1/4 tsp cinnamon; 1/4 tsp chili; 2 tbsp olive oil; 1 tbsp mint, finely chopped; 1 tbsp pomegranate molasses; 1 tbsp tomato paste; 3 cloves garlic, crushed; 5 cups water

Authorbaidoone

RatingDifficultyIntermediate

Aubergine stuffed with bulgur and chickpeas is a simple yet delicious vegetarian dish. Rich in fiber and protein.

Yields6 Servings

Prep Time1 hrCook Time50 minsTotal Time1 hr 50 mins

2 lbs (1 kg) eggplant, small size

1 cup coarse bulgur

1 cup chopped parsley

2 medium tomatoes, finely chopped

1 red capsicum, finely chopped

1 cup boiled chickpeas

2 tsp salt

1/4 tsp black pepper

1 tsp allspice

1/2 tsp cumin

1/4 tsp cinnamon

1/4 tsp chili

2 tbsp olive oil

For the Tomato Sauce

1 tbsp mint, finely chopped

1 tbsp pomegranate molasses

1 tbsp tomato paste

3 cloves garlic, crushed

5 cups water

Scoop out the insides of each eggplant being careful not to poke any holes through the skin. Also do not go too far to the end, this helps the eggplant keep its shape.

Wash bulgur several times, then strain from water.

In a deep bowl, Add bulgur, parsley, tomato, pepper, chickpeas, salt, capsicum, allspice, cumin, cinnamon, chili and oil. Stir to mix.

Stuff 2/3 of the eggplant with bulgur.

Arrange the eggplant in a medium sauce pan.

Tomato Sauce: In a deep dish add mint, molasses, tomato paste, garlic and water. Mix the ingredients well. Pour the sauce on the eggplant.

Put the eggplant over medium heat until the sauce boils. Leave the eggplant on heat for 40 minutes to simmer.

Take the eggplant out of the pot. Place in a serving dish. Pour the sauce into a side dish, and serve directly.

CategoryMain Dishes

Ingredients