Stuffed Eggplants with Bulgur, Tomatoes, and Feta

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.