Servings:
Calories/100g: 133.3 kcalWhy you should try it
This dish simply looks amazing on your plate. This dish simply tastes amazing in your mouth. Did I mention it’s amazing? The eggplant becomes creamy soft through the baking and the bulgur has a spicy and nutty taste at the same time. The pomegranate actually not only looks good, but gives the dish a pleasant fruity note.
Ingredients
- 3 eggplants about 200 g per eggplant
- 100 g Bulgur
- 0.5 tin chickpeas 1 tin = 240 g net weight
- 1 red paprika
- 1 onion
- 1 garlic clove
- 30 g chopped walnuts
- 100 ml vegetable broth
- 200 g canned tomatoes
- 1 tablespoon tomate paste
- 1 teaspoon cumin
- 1 tablespoon harissa paste
- 1 small pomegranate
- 150 g feta cheese
- fresh parsley
Instructions
- Bake eggplants. Preheat the oven to 200 °C (392 °F) top/bottom heat. Cut the eggplants in half lengthwise and score them crosswise. Don't score them at the very edge so that that eggplant still has some stability when they're done. Brush with a little olive oil, then place cut side down on a baking sheet lined with parchment paper and bake for about 30-35 minutes until the insides are cooked and soft.
- Cut veggies and peel pomegranate. While the eggplant is baking, wash and cut the vegetables. Dice the onion and paprika, coarseley chop parsley and peel the pomegranate. Mince the garlic.
- Prepare bulgur mixture. About 15 minutes before the eggplants are ready, heat 1-2 tablespoons of olive oil in a pan and sauté the onions and paprika for 2-3 minutes. Quickly rinse the bulgur. Add the garlic next and also fry for another minute. Now, add the cumin as well as tomato paste, chopped walnuts, bulgur and harissa paste. Stir in the canned tomatoes and vegetable broth and simmer for 15 minutes on low heat. Season with salt and pepper.
- Remove flesh and finish bulgur. When the eggplants are done, take them out of the oven and remove the scored flesh with a spoon and dice it. Add to the rest of the bulgur mixture. Also, add chickpeas and again salt and pepper to taste. Cover the pan once more and simmer for another 5 minutes.
- Add toppings. Fill the eggplants with the bulgur mixture and add parsley, pomegranate and feta on top. Enjoy!
Nutrition
Calories: 133.3 kcal
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What do you think?Let me know how you liked it!