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Mediterranean Stuffed Aubergine with Herbed Bulgur
Roasted aubergine halves filled with bulgur simmered in vegetable stock, sautéed onion and garlic, tomatoes, feta, herbs, cumin.
- 2 whole large aubergines
- 100 g bulgur wheat
- 300 ml vegetable stock
- 1 medium red onion
- 3 whole garlic cloves
- 200 g cherry tomatoes
- 100 g feta cheese
- 30 g fresh parsley
- 15 g fresh mint
- 60 ml olive oil
- 1 whole lemon
- 1 tsp ground cumin
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve aubergines lengthwise and score flesh in diamond pattern.
- Step 2
Brush aubergine flesh with 2 tbsp olive oil, season with salt. Roast cut-side down for 25 minutes.
- Step 3
Meanwhile, bring vegetable stock to boil, add bulgur wheat, cover and simmer 15 minutes until tender.
- Step 4
Dice red onion and mince garlic. Heat 2 tbsp olive oil in pan, sauté onion 5 minutes until soft.
- Step 5
Add garlic and cumin, cook 1 minute. Add halved cherry tomatoes, cook 3 minutes.
- Step 6
Scoop out aubergine flesh leaving 1cm border. Roughly chop scooped flesh.
- Step 7
Add chopped aubergine flesh to pan with tomatoes, cook 5 minutes until soft.
- Step 8
Drain bulgur and mix with aubergine mixture. Add chopped parsley, mint, lemon juice and zest.
- Step 9
Crumble in half the feta, season with salt and pepper. Fill aubergine shells with mixture.
- Step 10
Top with remaining feta, drizzle with remaining olive oil. Bake 15 minutes until golden.
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