Author Notes
Baba ghanoush meets Tabbouleh in this easy stuffed eggplant recipe. A flavorful vegetarian entree bursting with Mediterranean flavors. —Kelly Owens
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Ingredients
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2
Baby Eggplants
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3/4 cup
Bulgur Wheat
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1 3/4 cups
low sodium vegetable broth
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1/2 teaspoon
cumin
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3
cloves garlic
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1
lemon
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1/4 cup
hummus
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2 teaspoons
olive oil
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1/4 cup
pitted kalamata olives
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1/2 cup
diced grape tomatoes
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1/4 cup
chopped fresh parsley
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1/4 cup
feta cheese, divided
Directions
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Rinse each eggplant and cut in half lengthwise.
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Lightly spray the inside of the slow cooker with oil.
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Add Bulgar, cumin, and pressed garlic into the slow cooker, then cover with vegetable broth.
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Nestle the eggplant halves open face down into the liquid. They may overlap slightly depending on the size of the slow cooker.
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Cook on low for 6 hours until eggplant is tender. Remove eggplant from the slow cooker and fluff the bulgur wheat.
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In a small glass bowl, mix hummus, 1/2 of lemon (juiced), and olive oil, stirring to combine.
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Mix hummus mixture, chopped olives, tomatoes and parsley into the bulgur wheat, stirring to combine.
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With a fork or knife, gently spread apart the inside of the eggplant to make room for the bulgur mixture.
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Fill each eggplant with 1/4 of the mixture, top with feta and an extra squeeze of lemon before serving.
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