Bulgur Stuffed Eggplant (Vegan & Low Fat)
 
Ingredients
  • 1 Medium Eggplant
  • 100grams Bulgur wheat, dry
  • 2 Cups (200ml) hot vegetable stock
  • 5 Spring onions, chopped
  • 3 Garlic cloves, crushed
  • 3 Medium tomatoes, chopped
  • 150g Mushrooms, chopped
  • 150g Chickpeas, canned
  • 30g Coriander, chopped
  • 2½ Tsp Cumin
  • 1 Tsp Smoked Paprika
  • ½ Tsp Salt
  • ½ Tsp Pepper
Instructions
  1. Preheat oven to 190°C
  2. Cook Bulgur with vegetable stock on medium heat until softened and chewy
  3. Cut the Eggplant in half and scoop out the flesh, chop the inside flesh. Add 2 Tbsp olive oil into a large skillet and add the inside of the eggplan, crushed garlic, tomatoes and mushrooms until soft
  4. Add spring onions and cook for 5 minutes longer. Add cooked bulgur, chickpeas, cumin, smoked paprika, salt and pepper and mix. Remove from heat and mix in chopped coriander
  5. Fill eggplant halfs generously with the bulgur mix filling and cover with aluminium foil
  6. Bake for 25 minutes until the eggplant is soft
Recipe by at https://www.kerenruben.com/vegetarian/burghul-stuffed-eggplant-vegan-low-fat/%20