Stuffed Eggplant with Bulgur

Stuffed Eggplant with Bulgur is a wholesome and flavorful dish that celebrates the rich and creamy texture of Italian eggplants. Baked to perfection and filled with a hearty bulgur-based stuffing, this recipe offers a delightful combination of nutty, tangy, and savory flavors. The roasted eggplants take on a depth of taste through caramelization, while the bulgur filling, complemented by aromatic herbs and tomatoes, adds a satisfying heartiness to the dish. Topped with melted Pecorino Romano cheese and fresh parsley, these stuffed eggplants are as visually appealing as they are delicious. Whether you’re a vegetarian looking for a substantial main course or simply craving a delectable and nutritious meal, this recipe is sure to impress.

SERVES 4

INGREDIENTS:

• 4 (10-ounce) Italian eggplants, halved lengthwise
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• ½ cup medium-grind bulgur, rinsed
• ¼ cup water
• 3 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• ¼ teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1 pound plum tomatoes, cored, seeded, and chopped
• 2 ounces Pecorino Romano cheese, grated (1 cup)
• 2 tablespoons pine nuts, toasted
• 2 teaspoons red wine vinegar
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Adjust the oven racks to the upper-middle and lowest positions. Place a parchment paper-lined rimmed baking sheet on the lowest rack and preheat the oven to 400 degrees Fahrenheit.
2. Score the flesh of each eggplant half in a 1-inch diamond pattern, about 1 inch deep. Brush the scored sides of the eggplants with 1 tablespoon of olive oil and season with salt and pepper. Lay the eggplants, cut side down, on the hot baking sheet and roast until the flesh is tender, which typically takes 40 to 50 minutes. Once done, transfer the eggplants, cut side down, to a paper towel-lined baking sheet and allow them to drain.
3. While the eggplants are roasting, toss the bulgur with water in a bowl and let it sit until the grains are tender and fluffy, which will take approximately 20 to 40 minutes.
4. Heat the remaining 1 tablespoon of olive oil in a 12-inch skillet over medium heat until shimmering. Add the chopped onion and cook until softened for about 5 minutes. Stir in the minced garlic, oregano, cinnamon, cayenne, and ½ teaspoon of salt, cooking until fragrant for about 30 seconds. Stir in the soaked bulgur, chopped tomatoes, ¾ cup of grated Pecorino Romano cheese, toasted pine nuts, and red wine vinegar. Let the mixture warm through for about 1 minute. Season with salt and pepper to taste.
5. Return the drained eggplant halves, cut side up, to the rimmed baking sheet. Using two forks, gently push the eggplant flesh to the sides to make room for the filling. Mound the bulgur mixture into the eggplant halves and pack it lightly with the back of a spoon. Sprinkle the remaining ¼ cup of grated Pecorino Romano cheese on top. Bake the stuffed eggplants on the upper-middle rack until the cheese is melted, which takes around 5 to 10 minutes. Finally, sprinkle the dish with minced fresh parsley before serving.
6. Scoring Eggplant: To achieve the 1-inch diamond pattern for the eggplant halves, use the tip of a chef’s knife or paring knife to make shallow cuts, about 1 inch apart, across the flesh.

This Stuffed Eggplant with Bulgur recipe offers a delightful and satisfying meal that highlights the natural flavors of Italian eggplants. The combination of roasted eggplants, nutty bulgur, and tangy tomatoes, topped with melted Pecorino Romano cheese, creates a harmonious balance of tastes and textures. Whether served as a main course or an impressive side dish, these stuffed eggplants are sure to please your taste buds and leave you wanting more. Enjoy this wholesome and delicious recipe!