Anti Inflammatory Balsamic-Rosemary Stuffed Eggplant with Chickpeas & Bulgur

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Balsamic-Rosemary Stuffed Eggplant with Chickpeas & Bulgur

Roasted eggplant shells make the most satisfying edible vessel, and when you fill them with a spiced chickpea-and-bulgur mixture, the result is hearty, deeply savory, and genuinely beautiful on the plate. The crosshatch scoring and two-stage roasting technique coaxes the eggplant flesh into something silky and tender, while the filling gets its warmth from cumin, turmeric, and a pinch of red pepper flakes — a trio that also happens to be a powerhouse lineup for keeping inflammation in check. Turmeric and extra-virgin olive oil both show up more than once here, which is exactly the kind of ingredient overlap that makes a recipe punch above its weight nutritionally without any extra effort on your part. Cherry tomatoes soften into the chickpeas and release their juices, keeping everything moist and bright, while a squeeze of fresh lemon lifts the whole filling at the end. The balsamic-rosemary glaze drizzled over the top before the second bake is the move that takes this from weeknight dinner to something you'd genuinely want to serve guests — tangy, herby, and just slightly sweet from a touch of honey. Serves four, so it's an easy one to bring to the table without scaling anything up.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the eggplant

2 medium globe eggplants (about 1 lb / 450g each), halved lengthwise
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
½ tsp kosher salt, divided
¼ tsp black pepper, divided

For the balsamic glaze

2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1 tsp fresh rosemary, finely minced
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.

For the filling

¾ cup medium bulgur
1 ½ cups low-sodium vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 medium red onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp red pepper flakes
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice

For serving

2 tbsp pine nuts, dry-roasted (optional)
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Score the cut side of each eggplant half in a crosshatch pattern, cutting about 3/4 inch deep but not through the skin. Brush the cut sides with 2 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Place cut-side down on the prepared baking sheet and roast for 25 minutes, until the flesh is completely tender when pierced with a knife and the skin has begun to wrinkle.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!