Stuffed Eggplant with Bulgur

1. 1
   prep

   Preheat oven and prepare the eggplants.

   1.Preheat oven to 400°F (200°C).

   2.Halve each eggplant lengthwise. Score the flesh in a crosshatch pattern, taking care not to pierce the skin.

   3.Scoop out most of the flesh, leaving a ¼-inch thick shell. Reserve the scooped flesh and roughly chop it.

   4.Arrange the eggplant shells on a baking sheet and brush the insides with 1 tablespoon olive oil.

   TIPSalting the eggplant shells is optional here; the stuffing provides enough seasoning.
2. 2
   bake · ~15 min

   Bake the eggplant shells.

   1.Place the baking sheet in the preheated oven.

   2.Bake for 15 minutes until the shells begin to soften but still hold their shape.

   3.Remove from oven and set aside.
3. 3
   boil · ~12 min

   Cook the bulgur.

   1.In a small saucepan, bring 1.5 cups water to a boil.

   2.Stir in the bulgur and a pinch of salt.

   3.Reduce heat to low, cover, and simmer for 12 minutes until tender and water is absorbed.

   4.Remove from heat, fluff with a fork, and let it sit covered for 5 minutes.

   TIPDon't lift the lid during cooking — the steam is what fluffs the grains.
4. 4
   saute · ~15 min

   Make the stuffing mixture.

   1.Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.

   2.Add the chopped onion and cook until translucent, about 4 minutes.

   3.Add the garlic, diced bell pepper, and the reserved chopped eggplant flesh. Sauté for 5–6 minutes until softened.

   4.Stir in the diced tomatoes and tomato paste. Cook until tomatoes break down, about 4 minutes.

   5.Add cumin, cinnamon, black pepper, and the remaining salt. Cook for 1 minute until fragrant.

   TIPMake sure the eggplant flesh is fully tender before adding the bulgur — it won't cook further in the oven.
5. 5
   mix · ~2 min

   Combine bulgur with the vegetable mixture.

   1.Add the cooked bulgur to the skillet with the sautéed vegetables.

   2.Pour in the lemon juice and half of the chopped parsley.

   3.Fold everything together gently until evenly mixed.

   4.Taste and adjust salt and pepper if needed.
6. 6
   assemble · ~3 min

   Stuff the eggplant shells.

   1.Spoon the bulgur mixture generously into each eggplant shell, mounding it slightly.

   2.Pack the filling gently but firmly so it holds together.

   3.Sprinkle the toasted pine nuts evenly over the stuffed eggplants.

   TIPDon't overpack — the eggplant shells are delicate after the first bake.
7. 7
   bake · ~20 min

   Bake the stuffed eggplants.

   Return the baking sheet to the oven and bake for 20 minutes until the tops are lightly browned and the eggplant shells are completely tender.

   TIPIf the tops brown too quickly, tent loosely with foil for the last 5 minutes.
8. 8
   garnish

   Garnish with remaining parsley and serve warm.

   Scatter the reserved fresh parsley over the finished dish and serve directly from the baking sheet or on a platter.

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