Print
Stuffed Eggplant

Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 eggplant halves 1x
  • Category: main dish

Description

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!


Scale

Ingredients

  • 2 medium to large eggplants
  • 1 cup Turkish bulgur
  • 1/2 of a white onion, diced
  • 1 tomato, diced
  • 1/2 cup basil, chopped
  • 1 cup low sodium chickpeas (from a drained and rinsed can)
  • 5 dried Turkish figs, chopped
  • Juice of half a lemon
  • 2 tbsp Turkish olive oil
  • 3/4 tsp ras-el-hanout
  • 1 tbsp sesame seeds
  • Salt
  • Pepper

Tahini Sauce

  • 1/2 cup smooth tahini
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup cold water

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. 
  2. Place eggplants on lined baking sheet whole, and bake for 45 minutes to 1 hour. Eggplants will be very soft and the skin wrinkly when done. Remove from oven and transfer to a cutting board to cool until you’re able to slice them.
  3. While the eggplants cook, make the bulgur filling.
  4. Cook bulgur on the stovetop by combining 1 cup of bulgur with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until water is gone and bulgur is light and fluffy.
  5. In a mixing bowl, combine bulgur with onion, tomato, basil, chickpeas, figs, lemon juice, olive oil, ras-el-hanout, and salt and pepper to taste. 
  6. Make tahini sauce by whisking together tahini, lemon juice, garlic powder, and salt with a fork. Add cold water, 1 tbsp at a time, until the sauce becomes creamy and runny. I added about half a cup of cold water total before the sauce reached this creamy consistency. 
  7. Once eggplants are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add the flesh to the bulgur filling. Stir to combine.
  8. Scoop about 1 cup of filling into each eggplant half.
  9. Serve, drizzled with tahini sauce and sprinkled with sesame seeds. 


Notes

  • You may have some leftover filling, depending on the size of your eggplants. Add it to a salad for lunch the next day!
  • If you can’t find ras-el-hanout, you can add 1/4 tsp each ginger, corriander, and paprika. It would also be delicious with curry powder instead. 

Keywords: stuffed eggplant, vegetarian, vegan, bulgur