Stuffed Eggplant with Bulgur
Four servings. Cooking time: 40 minutes.
Ingredients
- 1 cup coarse bulgur
- 4 black beauty eggplants
- 4 sprigs of spring onion
- 4 sprigs fresh coriander (or dried coriander)
- 1 onion
- 1 clove of garlic
- 1 red capia pepper
- 1 tablespoon tomato paste
- 3 tablespoons of olive oil
- 2 cup of hot water
- ½ teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika
Preparation
1. Brush the eggplants with oil. Make a lengthwise slit in each one and bake them in a preheated oven at 210°C (410°F) in turbo mode.
2. Grate the onion and sauté it in a pan with 2 tablespoons of olive oil and tomato paste.
3. Add the washed bulgur and chopped red peppers to the pan, and continue to sauté. Add the spices and keep sautéing.
4. Pour 2 cups of hot water over the mixture. Once it starts boiling, reduce the heat and cook until the water is absorbed. Near the end of cooking, add the chopped cilantro and let it rest for 10 minutes.
5. Deepen the slits in the softened eggplants to make it easier to mix the filling. Place the filling evenly into the eggplants. Serve hot. You can garnish your plate with pickles and corn kernels.
Bon appetite!
The secret of the world-famous Turkish cuisine comes from natural vegetables and fruits that feed on the Mediterranean sun. Use Turkish fresh fruits and vegetables to add magic to your table.
