Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)
This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes
Yield:4 eggplant halves 1x
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
1/2 cup smooth tahini
1/4 tsp garlic powder
1/4 tsp salt
1 cup cold water
Preheat oven to 375 degrees F. Line a baking sheet with foil.
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.
While the eggplants cook, make the bulgur filling.
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.
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.
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.
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.
Scoop about 1 cup of filling into each eggplant half.
Serve, drizzled with tahini sauce and sprinkled with sesame seeds.
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.