Grilled Eggplant Stuffed with Bulgur, Feta, and Pine Nuts

Name: Grilled Eggplant Stuffed with Bulgur, Feta, and Pine Nuts
Yield: Makes 4 servings
Ingredients: Vegetable broth, 2 cups (16 fl oz/500 ml); Ground cinnamon, ¼ teaspoon; Baby Mediterranean-style eggplants, 4 (2 lb/1 kg total), halved lengthwise; Toasted pine nuts, ⅓ cup (1⅔ oz/45 g); Olive oil, 4½ tablespoons; Yellow onion, 1½ cups (7½ oz/215 g) finely chopped; Sea salt and freshly ground pepper; Creamy feta or goat cheese, ½ cup (4 oz/125 g); Bulgur, 1 cup (6 oz/185 g); Ground coriander, 2 teaspoons; Garlic, 2 teaspoons finely chopped; Fresh mint leaves, 3 tablespoons chopped; Fresh tomato, 1 cup (6 oz/185 g) chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Here, tender baby eggplants are stuffed with bulgur salad for an easy meal that is also elegant enough for an al fresco dinner party. Serve warm or at room temperature with warm flatbread and marinated olives.

Ingredients

Olive oil, 4½ tablespoons
Yellow onion, 1½ cups (7½ oz

Dinner
Vegetarian
Summer

Method

Preheat a grill to medium heat. In a large sauté pan, warm 1½ tablespoons of the oil over medium heat. Add the onion and sauté until golden brown, 6 minutes. Add the garlic, coriander, and cinnamon and sauté until fragrant, 30 seconds. Add the broth and bulgur a