Vegetarian Stuffed Eggplant Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (10)

Vegetarian Stuffed Eggplant Recipe

NUTRITION · PER SERVING80M COOK
CAL 49%·PRO 53%
CARBS 88G36% OF CAL
28G FIBER0G ADDED0G INTRINSIC36G OTHER25G TOTAL SUGAR
FAT 61G57% OF CAL
9G SAT53G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant halves filled with bulgur and chickpea pilaf, topped with a tahini-yogurt sauce. A Mediterranean vegetarian main with warm spices.

mainmediterraneanvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
15M
SODIUM
1652MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.