Tabouli-Stuffed Roasted Eggplant Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
• STEP 3.Drizzle the eggplants with olive oil and season with salt and pepper.
• STEP 4.Place the eggplants on a baking sheet, cut side up, and roast in the oven for 25-30 minutes or until tender.
• STEP 5.While the eggplants are roasting, prepare the tabouli salad. In a bowl, combine the bulgur wheat, chopped herbs, diced tomatoes, diced cucumbers, lemon juice, olive oil, salt, and pepper. Mix well.
• STEP 6.Once the eggplants are cooked, remove them from the oven and let them cool slightly.
• STEP 7.Using a spoon, carefully scoop out the flesh from the eggplants, leaving a thin border around the edges.
• STEP 8.Chop the scooped-out eggplant flesh and add it to the tabouli salad. Mix well.
• STEP 9.Fill each roasted eggplant half with the tabouli salad mixture.
• STEP 10.Garnish with additional herbs and serve.
• STEP 11.Enjoy the Tabouli-Stuffed Roasted Eggplant as a light and flavorful meal.

Cooking Tips

• Choose eggplants that are firm and shiny with no soft spots.
• You can add diced red onion or bell peppers to the tabouli salad for extra flavor.
• If you prefer a warm tabouli salad, you can heat it up in a skillet before stuffing the eggplants.

Storage and Serving

• Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the Tabouli-Stuffed Roasted Eggplant as a main dish or as a side dish with grilled chicken or fish.
• You can also serve it with pita bread or as a filling for wraps.