Brown Bulgur Stuffed Eggplants
Eggplants stuffed with a flavorful mixture of CEREN Brown Bulgur, herbs, and spices, then baked until tender.
Ingredients
- 4 medium eggplants
- 1 cup CEREN Brown Bulgur
- 1 onion, finely chopped
- 2 medium tomatoes, diced
- 2 tablespoons CEREN Tomato Paste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups hot water
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Fresh mint and parsley for garnish
Instructions
Prepare the eggplants: Cut eggplants in half lengthwise. Scoop out some flesh to create a cavity. Lightly salt and set aside for 15 minutes to reduce bitterness. Rinse and pat dry.
Cook the filling: Heat olive oil in a pan. Sauté onion and garlic until fragrant. Add diced tomatoes and CEREN Tomato Paste, cooking for 3–4 minutes. Stir in CEREN Brown Bulgur, cumin, paprika, salt, and pepper. Add 1 cup hot water and cook until the bulgur absorbs most of the liquid (about 10 minutes).
Stuff the eggplants: Place eggplants in a baking dish. Fill each cavity with the bulgur mixture.
Bake: Mix the remaining 1 tablespoon CEREN Tomato Paste with 1 cup hot water and pour into the baking dish. Cover with foil and bake at 180°C (350°F) for 30–35 minutes until eggplants are soft.
Serve: Garnish with fresh mint and parsley. Serve warm with yogurt on the side.