• prep: 15 min
• cook: 50 min
• total: 1 hr 5 min

servings:

Mediterranean-Inspired Vegetarian Stuffed Eggplant Recipe - Roasted eggplant halves filled with bulgur pilaf and drizzled with tahini yogurt sauce.

• 4 large globe eggplants (cut vertically in half)
• 2 teaspoon kosher salt
• 4 tablespoons olive oil
• 2 tbsp vegetable oil or butter
• 1 onion (medium sized/chopped (approximately 1 cup))
• 1 green pepper (seeded - (jalapeno or a small bell pepper would work) approximately 1/2 cup)
• 2 tbsp tomato paste
• 1 teaspoon ground cumin
• 1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
• 1 fresh tomato (cut into small cubes (approximately 1 cup))
• 1 can chickpeas (drained and rinsed)
• 2 cups boiling water (or you can use vegetable stock)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup Tahini Yogurt Sauce (to drizzle)
• ¼ cup Italian parsley (roughly chopped)

Click Here For Step-By-Step Instructions