Stuffed Eggplants with Bulgur, Chickpeas and Feta

Halved eggplants are filled with spiced bulgur, chickpeas and tomatoes, topped with feta and baked in the oven until golden brown. Fresh mint and lemon add a refreshing touch.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 2 Stück Eggplants
• 80 g Fine bulgur
• 1 Dose Chickpeas from a can, drained
• 1 Stück Onion
• 2 Stück Garlic cloves
• 2 Stück Tomatoes
• 3 EL Olive oil
• 1 EL Tomato paste
• 1 TL Sweet paprika powder
• 1 TL Cumin, ground
• 1 Prise Cinnamon
• 250 ml Water
• 0.5 Bund Parsley
• 0.5 Bund Mint
• 1 Stück Lemon (juice and zest)
• 100 g Feta
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Cut the eggplants in half lengthwise, use a spoon to scoop out the flesh all around to a depth of about one centimeter, and set aside. Brush the halves with 2 tbsp olive oil, season with salt and bake cut side up for about 20 minutes.
2. While the eggplants are baking, roughly chop the scooped-out flesh. Finely dice the onion and garlic.
3. Heat 1 tbsp olive oil in a large pan and sweat the onion and garlic for about 4 minutes until translucent. Add the eggplant flesh, paprika powder, cumin and cinnamon and fry along for 5 minutes.
4. Stir in the tomato paste and briefly toast it, then add the diced tomatoes and drained chickpeas. Season with salt and pepper and simmer for 5 minutes.
5. Bring the water to a boil, stir in the bulgur, remove from the heat, cover and let it steam for 10 minutes, then fluff it with a fork.
6. Remove the pan from the heat, fold the bulgur into the filling and season with lemon juice, chopped parsley and half of the mint.
7. Fill the pre-baked eggplant halves with the filling, crumble the feta over the top and bake for another 15 to 20 minutes until the feta is lightly browned.
8. Sprinkle with lemon zest, the remaining mint and parsley and serve warm.