Stuffed Eggplant with Bulgur and Plant-Based Meat
By Carolynn Purpura MacKayPublished on January 31, 2022
Time
1¾ hours
Yield
Serves 4
Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise2 tablespoons extra-virgin olive oil, divided1¼ teaspoons table salt, divided½ teaspoon pepper, divided½ cup medium-grind bulgur, rinsed¼ cup water 1 onion, chopped fine 3 garlic cloves, minced2 teaspoons minced fresh oregano or ½ teaspoon dried¼ teaspoon ground cinnamon Pinch cayenne pepper 12 ounces plant-based ground meat 12 ounces plum tomatoes, cored, seeded, and chopped2 tablespoons pine nuts, toasted 2 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 lower 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 eggplants with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Lay eggplants cut side down on hot sheet and roast until flesh is tender, 40 to 50 minutes. Transfer eggplants cut side down to paper towel–lined baking sheet and let drain.
- While eggplants roast, toss bulgur with water in large 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 nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, cinnamon, cayenne, and remaining ¾ teaspoon salt, and cook until fragrant, about 30 seconds. Transfer to bowl with bulgur. Break ground meat into small pieces and add to bulgur mixture along with tomatoes, pine nuts, vinegar, and remaining ¼ teaspoon pepper; mix until well combined.
- Return eggplants cut side up to parchment-lined sheet. Using 2 forks, gently push eggplant flesh to sides to make room for filling. Divide bulgur mixture evenly among eggplant halves, packing and mounding excess as needed. Bake on upper rack until filling is firm and lightly browned, 15 to 20 minutes. Sprinkle with parsley and serve warm or at room temperature.
Time
1¾ hoursYield
Serves 4Ingredients
4 (10-ounce) Italian eggplants, halved lengthwise
2 tablespoons extra-virgin olive oil, divided
1¼ teaspoons table salt, divided
½ teaspoon pepper, divided
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
12 ounces plant-based ground meat
12 ounces plum tomatoes, cored, seeded, and chopped
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, divided
1¼ teaspoons table salt, divided
½ teaspoon pepper, divided
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
12 ounces plant-based ground meat
12 ounces plum tomatoes, cored, seeded, and chopped
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, divided
1¼ teaspoons table salt, divided
½ teaspoon pepper, divided
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
12 ounces plant-based ground meat
12 ounces plum tomatoes, cored, seeded, and chopped
2 tablespoons pine nuts, toasted
2 teaspoons red wine vinegar
2 tablespoons minced fresh parsley
Why This Recipe Works
There are countless variations on stuffed eggplant, probably because the combination of creamy, yielding eggplant with a hearty spiced filling is so undeniably good. Here we go for an Italian flavor profile and add plant-based meat to give each serving more staying power. Small Italian eggplants yield the ideal amount of food for an individual serving; we halve, cross-hatch, and roast them to eliminate excess moisture. While the eggplants roast, we mix up the filling of spiced bulgur, tomatoes, pine nuts, and meat. A sprinkle of parsley adds freshness.
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 lower 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 eggplants with 1 tablespoon oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Lay eggplants cut side down on hot sheet and roast until flesh is tender, 40 to 50 minutes. Transfer eggplants cut side down to paper towel–lined baking sheet and let drain.
- While eggplants roast, toss bulgur with water in large 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 nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, cinnamon, cayenne, and remaining ¾ teaspoon salt, and cook until fragrant, about 30 seconds. Transfer to bowl with bulgur. Break ground meat into small pieces and add to bulgur mixture along with tomatoes, pine nuts, vinegar, and remaining ¼ teaspoon pepper; mix until well combined.
- Return eggplants cut side up to parchment-lined sheet. Using 2 forks, gently push eggplant flesh to sides to make room for filling. Divide bulgur mixture evenly among eggplant halves, packing and mounding excess as needed. Bake on upper rack until filling is firm and lightly browned, 15 to 20 minutes. Sprinkle with parsley and serve warm or at room temperature.
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