BHA & BHT Free Miso-Sesame Stuffed Eggplant with Chickpeas & Bulgur
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Learn more →Ingredients
4 servings
For the eggplant
- 2 medium eggplants (about 1 lb / 450g each), halved lengthwise
- 2 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
For the filling
- ¾ cup bulgur (medium-grind)
- 1 ½ cups water
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 1 can (15 oz) chickpeas, drained and rinsed
For the miso-sesame glaze
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
For serving
- 2 tbsp sesame seeds, for serving (optional)
- 3 scallions, thinly sliced, for serving (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 olive oil and season with the sea salt. 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 collapse.
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