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Mediterranean Stuffed Aubergines with Herbed Bulgur
Roasted aubergines filled with a bulgur-tomato mixture cooked with onion, garlic, olive oil, and cinnamon, then topped with feta and pine nuts.
- 2 whole large aubergines
- 150 g bulgur wheat
- 1 cube vegetable stock cubes
- 1 medium red onion
- 3 cloves garlic cloves
- 400 g tinned chopped tomatoes
- 40 g pine nuts
- 30 g fresh parsley
- 15 g fresh mint
- 120 g feta cheese
- 60 ml olive oil
- 1 tsp ground cinnamon
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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 crosshatch pattern.
- Step 2
Brush aubergine flesh with 2 tbsp olive oil, season with salt. Roast cut-side down for 25 minutes.
- Step 3
Meanwhile, dissolve stock cube in 300ml boiling water. Add bulgur, cover and simmer 12 minutes until tender.
- Step 4
Heat remaining oil in large pan. Finely dice onion and cook 5 minutes until soft.
- Step 5
Add minced garlic and cinnamon, cook 1 minute until fragrant.
- Step 6
Add chopped tomatoes, simmer 8 minutes until thickened. Season with salt and pepper.
- Step 7
Toast pine nuts in dry pan for 2-3 minutes until golden. Set aside.
- Step 8
Scoop out aubergine flesh leaving 1cm border. Roughly chop flesh and add to tomato mixture.
- Step 9
Drain bulgur and fold into tomato mixture with chopped parsley and mint.
- Step 10
Fill aubergine shells with bulgur mixture, crumble feta on top and sprinkle with pine nuts.
- Step 11
Return to oven for 15 minutes until feta is golden and filling is heated through.
- Step 12
Rest for 5 minutes before serving with extra herbs if desired.
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