Moroccan Eggplant with Chick Pea Tabouli Stuffing
This hearty stuffing invokes the flavors of Morocco with eggplant, cumin and coriander. It’s a beautiful side dish that goes great with lamb shank or a simple roast chicken.
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Ingredients
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2 tablespoons olive oil divided | |
6 Japanese eggplants halved lengthwise | |
1 teaspoon kosher salt | |
1 teaspoon cumin | |
1 teaspoon coriander | |
1/2 smoked paprika | |
1/2 cup bulgur | |
4 plum tomatoes large, seeded and diced | |
1 15 oz can chickpeas rinsed and drained | |
1/4 cup parsley chopped | |
1/4 cup mint chopped | |
1/4 cup preserved lemon finely chopped | |
1 teaspoon lemon juice | |
1 clove garlic minced | |
1/2 cup feta cheese crumbled | |
lemon wedges and additional parsley for serving |
Nutritional Information
186kcal
Calories
25g
Carbohydrates
6g
Protein
8g
Fat
2g
Saturated Fat
11mg
Cholesterol
538mg
Sodium
701mg
Potassium
10g
Fiber
10g
Sugar
820IU
Vitamin A
15.6mg
Vitamin C
101mg
Calcium
1.5mg
Iron
Directions
1.
Preheat oven to 400 degrees and line a 9x13” baking pan with foil.
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2.
Score the cut side of each eggplant half diagonally 1” apart. Place in pan cut side up and brush generously with 1 TB olive oil.
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3.
Combine salt, cumin, coriander, and smoked paprika in a small bowl. Sprinkle eggplant with 2 tsp of spice mixture.
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4.
Roast for 20 minutes or until extremely tender and lightly browned.
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5.
While eggplant roasts prepare tabouli. Cook bulgur according to package instructions (and if needed, drain well).
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6.
In a medium bowl, combine cooked bulgur with tomatoes, chick peas, parsley, and mint.
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7.
Stir together preserved lemon, remaining 1 TB olive oil, lemon juice, garlic, and remaining spice blend. Pour over bulgur mixture and toss to coat.
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8.
Cut roasted eggplant in half widthwise and serve 2 pieces topped with salad. Garnish with feta, parsley, and a lemon wedge.
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