The kitchen in the middle east is for me an inexhaustible source of inspiration, as I love this cuisine. All of these spices, these mixes of flavors… this kitchen touches me a lot and if you don’t know it yet I propose you to discover with this recipe of stuffed eggplant. The season for eggplant is soon finished but there are still beautiful varieties on the market stalls by us, as this variety of eggplant rounds. eggplant stuffed yes, but why with currants ?! Red currants are a touch of last-minute (and are not just for looks !), because I thought that it would bring that touch of acidity, essential to the eggplant. You can taste it now !

This recipe is the perfect complete meal vegan with a nice salad, but it can also be used as a side dish, then divide the amount by two !

Eggplant stuffed with boulghour {vegan}

For 4 people Save Print Ingredients

  • 4 eggplants (here round)
  • 250 g of boulghour
  • The juice of a lemon
  • 1 small bunch of mint
  • 40 g of pine nuts
  • Currants
  • 1 tablespoon of zaatar
  • 1 drizzle of olive oil
  • Salt and pepper

Preparation

  • Preheat the oven to 200°.
  • Cut eggplants in half lengthwise and arrange on a baking sheet. nick-the cross using a knife, drizzle with olive oil and bake for 35-40 minutes.
  • Cook the bulgur as indicated on the packaging. Drain and place in a bowl.
  • Add the lemon juice, the zaatar, chopped mint, pine nuts and a small drizzle of olive oil.
  • Take out the aubergines from the oven, remove the flesh, crush the coarsely and built-in boulghour.
  • Stuff the eggplants with the mixture and return to the oven for 5-10 minutes.
  • Serve with the gooseberry.

Written by Doc

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