Hazelnut Free Cilantro-Lime Stuffed Eggplant with Chickpeas & Bulgur
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Learn more →Ingredients
4 servings
For the eggplant
- 2 medium eggplants (about 1 lb each), halved lengthwise
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the filling
- ¾ cup bulgur wheat
- 1 ½ cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium red onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 2 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro, roughly chopped
- 1 medium tomato, seeded and diced
For serving
- lime wedges, for serving
- extra fresh cilantro leaves, for serving
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 without piercing the skin. Brush the cut sides with 2 tbsp of the olive oil and season with 1/4 tsp of the salt and the black pepper. Place cut-side down on the prepared baking sheet and roast for 25–30 minutes, until the flesh is completely tender when pressed and the skin is slightly wrinkled.
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