Tabouli-Stuffed Roasted Eggplant Recipe

Recipe By Slurrp

Tabouli-Stuffed Roasted Eggplant is a delicious and healthy Middle Eastern dish. The roasted eggplant is stuffed with a flavorful tabouli salad made with bulgur wheat, fresh herbs, tomatoes, cucumbers, and lemon juice. The combination of the smoky roasted eggplant and the refreshing tabouli salad creates a perfect balance of flavors. This dish is not only tasty but also packed with nutrients, making it a great option for a light lunch or dinner.

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1hr 15minstotal
25minsPrep
50minsCook
1hr 15m.total
25m.Prep
50m.Cook
Tabouli-Stuffed Roasted Eggplant
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ingredients serve

Ingredients for Tabouli-Stuffed Roasted Eggplant Recipe

  • 0.33 Medium Eggplants
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.08 cup Bulgur Wheat
  • 0.17 cup Chopped Fresh Parsley
  • 0.08 cup Chopped Fresh Mint
  • 0.08 cup Diced Tomatoes
  • 0.08 cup Diced Cucumbers
  • 0.17 Juice Lemon
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • as required Additional Herbs For Garnish

Directions: Tabouli-stuffed Roasted Eggplant Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
  • STEP 3.Drizzle the eggplants with olive oil and season with salt and pepper.
  • STEP 4.Place the eggplants on a baking sheet, cut side up, and roast in the oven for 25-30 minutes or until tender.
  • STEP 5.While the eggplants are roasting, prepare the tabouli salad. In a bowl, combine the bulgur wheat, chopped herbs, diced tomatoes, diced cucumbers, lemon juice, olive oil, salt, and pepper. Mix well.
  • STEP 6.Once the eggplants are cooked, remove them from the oven and let them cool slightly.
  • STEP 7.Using a spoon, carefully scoop out the flesh from the eggplants, leaving a thin border around the edges.
  • STEP 8.Chop the scooped-out eggplant flesh and add it to the tabouli salad. Mix well.
  • STEP 9.Fill each roasted eggplant half with the tabouli salad mixture.
  • STEP 10.Garnish with additional herbs and serve.
  • STEP 11.Enjoy the Tabouli-Stuffed Roasted Eggplant as a light and flavorful meal.

Cooking Tips

  • Choose eggplants that are firm and shiny with no soft spots.
  • You can add diced red onion or bell peppers to the tabouli salad for extra flavor.
  • If you prefer a warm tabouli salad, you can heat it up in a skillet before stuffing the eggplants.

Storage and Serving

  • Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 2 days.
  • Serve the Tabouli-Stuffed Roasted Eggplant as a main dish or as a side dish with grilled chicken or fish.
  • You can also serve it with pita bread or as a filling for wraps.
Nutrition
value
91
calories per serving
5 g Fat2 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    2g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    1mg
  • Vitamin A
    901mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    42mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp