Fish Free Harissa-Orange Stuffed Eggplant with Chickpeas & Bulgur

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.8

(14)

Fish Free Harissa-Orange Stuffed Eggplant with Chickpeas & Bulgur

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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

For the filling

¾ cup bulgur wheat
1 ½ cups low-sodium vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 tbsp harissa paste
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground coriander
1 tsp orange zest (from about 1 medium orange)
2 tbsp fresh orange juice
1 can (14 oz) diced tomatoes, drained
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly chopped

For serving

2 tbsp pomegranate seeds (optional)
2 tbsp tahini, thinned with 1–2 tsp water (optional)

Instructions

1
Preheat the oven to 425°F (220°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 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 pierced with a knife and the skin is slightly wrinkled.

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