Turkish Vegetarian Lunch: Earthy Eggplant & Red Pepper Stuffed With Spiced Bulgur

Allergens

Wheat (gluten)

Ingredients

• 2 medium eggplants
• 1 large red bell pepper
• 1 cup bulgur wheat
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Slice the eggplants and red bell pepper in half lengthwise. Scoop out the flesh from the eggplant halves, leaving a 1/4 inch shell. Dice the scooped out eggplant flesh and set aside. Chop the red bell pepper into small pieces and set aside. c. In a medium saucepan, bring vegetable broth to a boil. Add bulgur wheat, cover, and let sit for 15 minutes or until all liquid is absorbed. Fluff with a fork. d. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes. e. Stir in chopped eggplant flesh, red bell pepper pieces, ground cumin, ground coriander, salt, and pepper. Cook for another 8 10 minutes, or until the vegetables are tender. f. Fold in parsley and mint leaves. Add cooked bulgur wheat to the skillet, mixing well to combine all ingredients. g. Stuff the eggplant shells with the vegetable and bulgur mixture. Place stuffed eggplants on a baking sheet, seam side down. h. Bake in preheated oven for 25 30 minutes or until the tops are golden brown. i. Remove from the oven and let cool slightly before serving.

Chef’s Insight

To intensify the flavors, marinate the vegetables in a mixture of lemon juice, garlic, and olive oil before cooking.

Notes

This recipe is suitable for a vegetarian diet and can be easily adjusted to accommodate gluten-free or non-vegetarian preferences.