Mustard Free Balsamic-Rosemary Stuffed Eggplant with Chickpeas & Bulgur
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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
- 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
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.
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