Instructions
Follow the steps and taste along the way.
Prepare the eggplants
Preheat the oven to 220 °C. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Brush the halves with 15 ml of the olive oil, sprinkle with 2 g of the salt, and place them cut-side up on a baking sheet.
Roast the eggplants and cook the bulgur
Roast the eggplants for 30 minutes at 220 °C, until the flesh is tender and the surface begins to brown lightly. Meanwhile, bring 300 ml of water and the remaining 3 g of salt to a boil in a saucepan. Stir in the bulgur, cover, and cook over low heat for 10 minutes. Remove from the heat and leave covered for another 5 minutes.
Sauté the vegetable base
Finely chop the onion and dice the tomatoes. Heat the remaining 15 ml of oil in a pan, add the onion, and sauté for 5 minutes, until softened and lightly golden around the edges. Add the chopped garlic and sauté for another 30 seconds.
Finish the filling
Leave the roasted eggplants to cool for 5 minutes. Use a spoon to scoop out most of the flesh, leaving about 5 mm inside the skins so the halves hold their shape; chop the flesh. Add the flesh and tomatoes to the pan and sauté for 4 minutes, then stir in the cooked bulgur, 15 ml of the lemon juice, the black pepper, and the finely chopped parsley.
Fill and bake
Divide the mixture evenly among the eggplant skins. Crumble the feta over the top and bake at 220 °C for another 10 to 12 minutes, until the feta is heated through and the edges of the filling are lightly browned. Drizzle with the remaining 5 ml of lemon juice before serving.
