Stuffed Eggplants with Lentil Bulgur, Feta and Pomegranate
Stuffed eggplants with spiced lentil-bulgur, feta and pomegranate, served with a creamy tahini-yogurt sauce. The filling can be prepared a day ahead, so only a quick bake is needed when guests arrive.
By yumbelo · 6 servings · 90 minutes
Ingredients
- 3 pc Eggplants
- 150 g red lentils
- 150 g fine bulgur
- 1 pc onion
- 2 pc garlic cloves
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 1 can chopped tomatoes
- 200 g feta
- 1 pc pomegranate
- 1 bunch parsley
- 4 tbsp tahini
- 200 g Greek yogurt
- 1 pc lemon
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Halve the eggplants lengthwise, score the cut surfaces in a diamond pattern with a knife and brush them with 1 tbsp olive oil.
- Place the eggplants cut side down on a baking sheet and bake for 20 minutes, until soft.
- Simmer the red lentils in 400 ml water over medium heat for 15 minutes, until soft, and drain if necessary. Pour 150 ml boiling water over the bulgur in a bowl and let it soak for 10 minutes.
- Finely dice the onion and garlic and sweat them in a pan with 2 tbsp olive oil until translucent. Briefly toast the cumin and paprika powder, then add the chopped tomatoes and simmer for 5 minutes to reduce.
- Combine the lentils, bulgur and tomato mixture, season with salt and pepper and adjust to taste.
- Carefully scoop the eggplant flesh out of the halves, chop it roughly and mix it into the filling. Place the hollowed eggplant halves in a baking dish.
- Spoon the filling into the eggplants and smooth the surface. The dish can be prepared up to this point a day ahead and refrigerated.
- Crumble the feta and scatter it over the filling. Bake the eggplants at 200 °C for about 15 minutes, until the feta takes on a little color.
- Stir together the tahini, yogurt, juice of the lemon, 2 to 3 tbsp water and a pinch of salt to a smooth sauce.
- Halve the pomegranate and remove the seeds. Finely chop the parsley.
- Sprinkle the eggplants with pomegranate seeds and parsley and serve with the tahini-yogurt sauce.