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Bulgur-Stuffed Eggplant with Tomatoes and Basil
Scored eggplant halves roasted until silky, hollowed and filled with soaked bulgur, garlicky onion, fresh tomato and basil, then baked again under toasted pine nuts. An older island way of stuffing, from before rice arrived.
- YieldServes 4 (8 halves), or 8 as a side
- Hands-on50 min
- Total2 h 16 min
- Difficulty
Ingredients
- 90 gbulgur wheat, 1/2 cup
- 240 mlboiling water, 1 cup
- 4medium eggplants, about 13 to 15 cm long
- 4 tbspextra-virgin olive oil, divided in half
- to tastesea salt and freshly ground black pepper
- 1medium red onion, finely chopped
- 3 clovesgarlic, minced
- 1 tspdried Greek oregano
- 1 pinchcayenne pepper
- 1 pinchsmoked paprika
- 450 gfresh plum tomatoes, about 8, cored, seeded and chopped
- 2 tspsherry vinegar
- 1 bunchfresh basil, stems trimmed, leaves roughly chopped
- 2 tbsppine nuts, lightly toasted
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