Stuffed Eggplant with Bulgur
By America's Test KitchenPublished on March 16, 2021
Time
1½ hours
Yield
Serves 4
Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise2 tablespoons extra-virgin olive oil Salt and pepper ½ cup medium-grind bulgur, rinsed¼ cup water 1 onion, chopped fine3 garlic cloves, minced2 teaspoons minced fresh oregano or ½ teaspoon dried¼ teaspoon ground cinnamon Pinch cayenne pepper 1 pound plum tomatoes, cored, seeded, and chopped2 ounces Pecorino Romano cheese, grated (1 cup)2 tablespoons pine nuts, toasted2 teaspoons red wine vinegar 2 tablespoons minced fresh parsley
Before You Begin
When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Adjust oven racks to upper-middle and lowest positions, place parchment paper–lined rimmed baking sheet on lowest rack, and heat oven to 400 degrees.
- Score flesh of each eggplant half in 1-inch diamond pattern, about 1 inch deep. Brush scored sides of eggplant with 1 tablespoon oil and season with salt and pepper. Lay eggplant cut side down on hot sheet and roast until flesh is tender, 40 to 50 minutes. Transfer eggplant cut side down to paper towel–lined baking sheet and let drain.
- Toss bulgur with water in bowl and let sit until grains are softened and liquid is fully absorbed, 20 to 40 minutes.
- Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 5 minutes. Stir in garlic, oregano, ½ teaspoon salt, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Off heat, stir in bulgur, tomatoes, ¾ cup Pecorino, pine nuts, and vinegar and let sit until heated through, about 1 minute. Season with salt and pepper to taste.
- Return eggplant cut side up to rimmed baking sheet. Using 2 forks, gently push eggplant flesh to sides to make room for filling. Mound bulgur mixture into eggplant halves and pack lightly with back of spoon. Sprinkle with remaining ¼ cup Pecorino. Bake on upper rack until cheese is melted, 5 to 10 minutes. Sprinkle with parsley and serve.
Time
1½ hoursYield
Serves 4Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
½ cup medium-grind bulgur, rinsed
¼ cup water
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 pound plum tomatoes, cored, seeded, and chopped
2 ounces Pecorino Romano cheese, grated (1 cup)
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
2 tablespoons minced fresh parsley
Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
½ cup medium-grind bulgur, rinsed
¼ cup water
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 pound plum tomatoes, cored, seeded, and chopped
2 ounces Pecorino Romano cheese, grated (1 cup)
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
2 tablespoons minced fresh parsley
Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and pepper
½ cup medium-grind bulgur, rinsed
¼ cup water
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons minced fresh oregano or ½ teaspoon dried
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 pound plum tomatoes, cored, seeded, and chopped
2 ounces Pecorino Romano cheese, grated (1 cup)
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
2 tablespoons minced fresh parsley
Why This Recipe Works
We wanted to make sure that the eggplants were rich and creamy and that the filling was hearty and satisfying. Italian eggplants are the perfect size for stuffing, so we started there. Roasting the eggplants prior to stuffing was key to preventing them from turning watery and tasteless. The slight caramelizing effect of roasting them on a preheated baking sheet added depth of flavor, too. We then let the eggplants drain briefly on paper towels (which got rid of excess liquid) before adding the stuffing. Nutty bulgur made a perfect filling base, plum tomatoes lent bright flavor and a bit of moisture, and Pecorino Romano and pine nuts provided richness.
Before You Begin
When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.
Instructions
- Adjust oven racks to upper-middle and lowest positions, place parchment paper–lined rimmed baking sheet on lowest rack, and heat oven to 400 degrees.
- Score flesh of each eggplant half in 1-inch diamond pattern, about 1 inch deep. Brush scored sides of eggplant with 1 tablespoon oil and season with salt and pepper. Lay eggplant cut side down on hot sheet and roast until flesh is tender, 40 to 50 minutes. Transfer eggplant cut side down to paper towel–lined baking sheet and let drain.
- Toss bulgur with water in bowl and let sit until grains are softened and liquid is fully absorbed, 20 to 40 minutes.
- Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 5 minutes. Stir in garlic, oregano, ½ teaspoon salt, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Off heat, stir in bulgur, tomatoes, ¾ cup Pecorino, pine nuts, and vinegar and let sit until heated through, about 1 minute. Season with salt and pepper to taste.
- Return eggplant cut side up to rimmed baking sheet. Using 2 forks, gently push eggplant flesh to sides to make room for filling. Mound bulgur mixture into eggplant halves and pack lightly with back of spoon. Sprinkle with remaining ¼ cup Pecorino. Bake on upper rack until cheese is melted, 5 to 10 minutes. Sprinkle with parsley and serve.
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