Best 5 North African Bulgar Stuffed Baby Eggplant Recipes

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North African bulgar stuffed baby eggplant is a delicious and flavorful dish that is perfect for a healthy and satisfying meal. The combination of bulgur, eggplant, and spices creates a unique and unforgettable flavor that will tantalize your taste buds. Whether you're looking for a vegetarian main course or a hearty side dish, this recipe is sure to impress. With just a few simple ingredients and steps, you can create this tasty dish that is sure to become a favorite in your household.

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NORTH AFRICAN BULGAR STUFFED BABY EGGPLANT



North African Bulgar Stuffed Baby Eggplant image

From: Choosy Beggars Blog, by Tina. I so enjoyed reading the post that I left the directions as written. Yes, they are a bit wordy but they are also clear and helpful with some personality tossed in. I'm not real sure about the prep time so what you see here is a guess, take your best shot.

Provided by Annacia

Categories     Grains

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 finger eggplants (about 4 in long)
1/2 cup coarse Bulgar wheat
1 1/2 cups boiling water, salted
3 tablespoons olive oil, divided
1 small yellow onion
6 garlic cloves
1 (16 ounce) can diced tomatoes (400g)
2 teaspoons honey
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon red pepper flakes
1/2 cup pine nuts
1 small bunch of fresh mint (1/2 cup chopped)
handful fresh parsley (1/2 cup chopped)
1/2 lemon, juice only
salt and pepper

Steps:

  • "Preheat the oven to 375ºF.
  • Cut each baby eggplant in half, keeping the stem end intact and going straight to the tail tip. Use one tablespoon of oil to brush liberally over the eggplants, both front and back, before laying them cut side up on a baking sheet. Tuck the oiled eggplant halves in the oven for approximately 20 minutes, or until the flesh is soft and easily pierced with a fork but the bodies have not collapsed.
  • While the eggplant are baking up, it's a perfect time to toast the pine nuts. Spread the nuts out on an ungreased baking sheet in a single layer. Tuck them in the oven for 3-5 minutes, shaking the pan halfway through. When the pine nuts are mostly golden brown (some may be darker and that is absolutely okay) they are toasted and ready. Shake the nuts off the pan and into a bowl so that they do not continue cooking with the ambient heat.
  • Cooking the bulghar is as easy as can be. Put it into a heatproof container and pour the boiling water over top. Sprinkle liberally with salt (about 1/2 tsp) and let it stand for 15 minutes. The grain will start to soak up that hot, salty water and rehydrate, becoming tender and fluffy. You could let the bulghar soak for as long as 30 minutes, but I like to drain it after 15 so that it is still a touch al dente. After all, when the bulgar is added to the tomato mixture and baked it will continue to soak up moisture so it shouldn't be mushy soft.
  • The nuts are toasted, the eggplant is baking, and the bulghar is soaking. Life is pretty good.
  • Chop the onions into a small, thin mince and finely mince the garlic. Put the aromatics in a large saucepan, along with the remaining two tablespoons of oil, and set it over medium heat. Starting the onions and garlic off in a cold pan will encourage them to deepen and sweeten without as much risk of burning.
  • After 5-7 minutes when the onions are a pale gold color add the diced tomatoes, honey and dried spices. Okay, so I totally didn't use diced tomatoes here. I used whole canned tomatoes, because I love to squish them into a pulp in my hands before adding them to the pan. We all have our quirky little habits, and that just happens to be one of mine. Give this a stir and turn the heat down slightly to medium low. You will need to cook the tomato mixture for at least 7-10 minutes, stirring fairly regularly, or until the liquid has reduced significantly in the pan.
  • Are the eggplants soft? As soon as they are cool enough to handle, use a small paring knife to score all around the edges of the eggplant, leaving a skin which is about 1/4″ thick. Carefully scoop out the flesh (I like to use a melon-baller to do this) which needs to be given a good chop.
  • When the tomato mixture has thickened enough that you can run a spoon through it and still see the bottom of the pan 5 seconds later, add the chopped eggplant flesh and stir it through. Let this cook for a minute or two so that the flavors can combine.
  • Finely chop the mint and parsley leaves. There should be slightly more mint than parsley, but be generous with both. Reserve one tablespoon of the chopped herbs to use as garnish.
  • Take the pan off the heat before adding the bulgar (which has been drained and squeezed dry) to the tomatoes, along with the pine nuts, mint and parsley. Stir everything together, squeeze in the juice of 1/2 lemon, and season quite generously with salt and pepper. You can't afford to be shy with the seasoning in a bulgar dish.
  • Spoon the stuffing into your gutted eggplant halves, pressing it together and really mounding it inches Your cupped palm is the best tool that you could have to keep the mixture in a pseudo-dome shape as you press it into the shells.
  • Bake the eggplant for 15-20 minutes, or until they are warmed through and the tops are just starting to brown. Sprinkle the eggplant with your reserved chopped parsley and mint, and serve with a bowl of black olives and some fresh pita bread on the side.
  • The sultry cinnamon and allspice, combined with smoky nutmeg and just a mere whiff of heat from the chili are enough to elevate a simple bulgar and tomato stuffing into the realm of the exotic in a non-intimidating way.
  • Light, clean, healthy and vegetarian dinners are always easier than I expect. In fact, I'm rather looking forward to putting the chicken breasts aside again a few days from now.".

STUFFED BABY EGGPLANTS



Stuffed Baby Eggplants image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 10h

Yield 10 to 12 servings

Number Of Ingredients 15

1/4 cup olive oil
2 cups finely chopped white onion
6 garlic cloves, sliced
2 tablespoons salt
4 cups canned chopped San Marzano tomatoes, with juice
1 cup white wine
2 cups beef stock or water
1 bay leaf
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano leaves
12 baby eggplants
Salt
2 pounds beef sage sausage
2 cups tomato sauce
8 ounces fresh mozzarella, grated or sliced

Steps:

  • Preheat oven to 350 degrees F.
  • In a 4-quart saucepan over medium heat, add oil. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
  • Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up. Place the eggplant halves on a baking sheet and let sit for 1 hour. Place 1 1/2 ounces of sausage in each eggplant half. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella. Place back into oven for 10 minutes or until the cheese melts.

STUFFED BABY EGGPLANT



Stuffed Baby Eggplant image

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

8 baby eggplants, about the size of a lemon
1/4 cup extra-virgin olive oil
6 shallots, minced
4 garlic cloves
2 pounds ground lamb
3 large vine-ripe tomatoes, peeled and finely chopped
Sea salt and freshly ground black pepper
1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish
1 tablespoon finely chopped fresh mint leaves
1 lemon, juiced
3/4 cup chicken stock
1 lemon, sliced paper-thin

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out.
  • Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside.
  • Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed.
  • Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving.

EGGPLANT-AND-BULGUR-STUFFED VEGETABLES



Eggplant-and-Bulgur-Stuffed Vegetables image

Categories     Leafy Green     Tomato     Vegetable     Appetizer     Bake     Low Fat     Vegetarian     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 15

1 (1 1/2-lb) eggplant
8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total)
1 3/4 teaspoons salt
4 small zucchini (1 1/2 lb), halved lengthwise
1 large onion, chopped (2 cups)
6 tablespoons extra-virgin olive oil plus additional for brushing vegetables
2/3 cup medium bulgur
1/2 teaspoon sugar
1/2 teaspoon ground allspice
3/4 teaspoon black pepper
1/3 cup dried currants
4 small (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded
1/4 cup chopped fresh flat-leaf parsley
Special Equipment
a well-seasoned 12-inch cast-iron skillet

Steps:

  • Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces.
  • While eggplant cooks, core tomatoes and cut off top 1/2 inch from each. Cut tops into 1/4-inch dice and set aside. Scoop out insides of tomatoes with a melon-ball cutter or a spoon into a medium-mesh sieve set over a bowl, leaving shells intact. Force pulp and juice through sieve, discarding seeds. Add enough water to juice to total 2 cups and set aside. Sprinkle tomato shells with 1/4 teaspoon salt, then invert onto a rack set in a shallow baking pan and drain 20 minutes.
  • Scoop flesh from zucchini halves into a bowl using a melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Coarsely chop flesh and set aside.
  • Cook chopped zucchini and onion in 1/4 cup oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add bulgur, sugar, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until bulgur is coated, about 1 minute. Add juice mixture, diced tomatoes, and currants and bring to a boil. Remove from heat and cover skillet, then let stand until liquid is absorbed and bulgur is tender, about 10 minutes.
  • While bulgur stands, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
  • Arrange tomato and zucchini shells, cut sides up, in an oiled 15- by 10-inch shallow baking pan. Brush insides of shells with oil and sprinkle with 1/4 teaspoon pepper (total), then sprinkle zucchini only with 1/4 teaspoon salt. Put bell pepper halves in an oiled 13- by 9-inch baking pan, then brush insides with some oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Stir eggplant pieces, 2 tablespoons parsley, and salt and pepper to taste into bulgur mixture. Spoon stuffing into vegetable shells, then drizzle stuffing with remaining 2 tablespoons oil and cover pans loosely with foil.
  • Bake, switching position of pans halfway through baking, until vegetable shells are just tender but not falling apart, 20 to 30 minutes for tomatoes and zucchini and 30 to 40 minutes for bell peppers. Cool vegetables to room temperature, about 30 minutes. Sprinkle with remaining 2 tablespoons parsley just before serving.

YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT



Yotam Ottolenghi's Chermoula Eggplant With Bulgur and Yogurt image

A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Provided by Tara Parker-Pope

Categories     appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)
2/3 cup olive oil, plus extra to finish
2 medium eggplants
1 cup fine bulgur
2/3 cup boiling water
1/3 cup golden raisins
3 1/2 tablespoons warm water
1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
1/3 ounce (2 teaspoons) mint, chopped
1/3 cup pitted green olives, halved
1/3 cup sliced almonds, toasted
3 green onions, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup Greek yogurt (optional)
Salt

Steps:

  • Preheat oven to 400 degrees.
  • To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
  • Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
  • Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
  • Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
  • Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 36 grams, Carbohydrate 59 grams, Fat 45 grams, Fiber 16 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 1145 milligrams, Sugar 19 grams, TransFat 0 grams

Tips for Making North African Bulgar-Stuffed Baby Eggplant:

- Choose small, tender baby eggplants for the best texture. - Use a sharp knife to carefully hollow out the eggplants, leaving the skin intact. - Rinse the quinoa thoroughly before cooking to remove any bitterness. - Use a variety of vegetables in the stuffing, such as tomatoes, onions, peppers, and zucchini, for added flavor and texture. - Add spices, such as cumin, paprika, and coriander, to the stuffing for a warm and savory flavor. - Stuff the eggplants firmly, but not too tightly, to allow for expansion during cooking. - Bake the eggplants in a preheated oven until the eggplants are tender and the stuffing is cooked through. - Serve the eggplants hot with a side of yogurt sauce or tahini sauce.

Conclusion:

North African bulgar-stuffed baby eggplant is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover bulgur and vegetables, and it can be easily adapted to suit your own taste preferences. With its vibrant flavors and textures, this dish is sure to be a hit with your family and friends.

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