Moroccan Eggplant with Chick Pea Tabouli Stuffing

35 minutes


6 servings

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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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


Preheat oven to 400 degrees and line a 9x13” baking pan with foil.
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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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Combine salt, cumin, coriander, and smoked paprika in a small bowl. Sprinkle eggplant with 2 tsp of spice mixture.
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Roast for 20 minutes or until extremely tender and lightly browned.
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While eggplant roasts prepare tabouli. Cook bulgur according to package instructions (and if needed, drain well).
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In a medium bowl, combine cooked bulgur with tomatoes, chick peas, parsley, and mint.
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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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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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