Exotic North African Stuffed Eggplants with Bulgar and Pine Nuts
Delve into the rich flavors of North Africa with this vibrant and nourishing recipe featuring tender baby eggplants stuffed with a fragrant mixture of toasted pine nuts, fluffy bulgar wheat, fresh herbs, and warm spices. Originating from the Choosy Beggars Blog, this dish is a delightful combination of health and comfort, perfect for vegetarian dinners that impress. Each bite brings a wonderful interplay of textures and flavors, thanks to the sweet cinnamon, smokiness of allspice, and a hint of heat from red pepper flakes. Serve alongside black olives and warm pita bread for an unforgettable meal that transports your taste buds to another world.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
finger eggplants
6 (halved lengthwise, stem end intact)
coarse bulgar wheat
1/2 cup (raw)
boiling water
1 1/2 cups (salted)
olive oil
3 tablespoons (divided)
small yellow onion
1 (chopped finely)
garlic cloves
6 (minced)
diced tomatoes
1 (16 ounce) can (or whole canned tomatoes, squished)
honey
2 teaspoons (raw)
cumin
1/2 teaspoon (ground)
cinnamon
1/2 teaspoon (ground)
ground allspice
1/4 teaspoon
red pepper flakes
1/4 teaspoon
pine nuts
1/2 cup (toasted)
fresh mint
1 small bunch (1/2 cup chopped) (chopped)
fresh parsley
handful (1/2 cup chopped) (chopped)
lemon juice
1/2 lemon
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the eggplants: Slice each baby eggplant in half lengthwise, leaving the stem intact. Brush both sides generously with 1 tablespoon of olive oil and place them cut-side up on a baking sheet.
3
Bake the eggplants for about 20 minutes, or until the flesh is soft and fork-tender without collapsing.
4
While the eggplants are baking, toast the pine nuts: Spread them on an ungreased baking sheet in a single layer and roast in the oven for 3-5 minutes, shaking the pan halfway through to ensure even toasting. Once golden brown, remove them from the oven and transfer to a bowl to stop the cooking process.
5
To prepare the bulgar, place it in a heatproof bowl and cover it with 1 ½ cups of boiling salted water. Let it sit for about 15 minutes until fluffy, then drain any excess water and set aside.
6
Chop the yellow onion and finely mince the garlic. In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and sauté slowly for 5-7 minutes until the onions soften and turn pale gold.
7
Add the diced tomatoes (either canned or hand-squished), honey, cumin, cinnamon, allspice, and red pepper flakes to the pan. Stir well and reduce the heat to medium-low. Cook for an additional 7-10 minutes, stirring occasionally, until the mixture thickens.
8
Once the eggplants are cool enough to handle, carefully score around the edges with a paring knife, leaving a ¼ inch border. Scoop out the flesh gently (a melon baller works great for this) and chop it finely.
9
Add the chopped eggplant flesh to the simmering tomato mixture and cook for another 2 minutes to meld the flavors.
10
Finely chop the fresh mint and parsley, reserving a tablespoon of each for garnishing later. Mix the chopped herbs into the pan along with the drained bulgar and toasted pine nuts. Squeeze the juice of half a lemon into the mixture and season generously with salt and pepper.
11
Stuff the eggplant halves with the filling, pressing down to mound it slightly. Arrange them back on the baking sheet.
12
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until warmed through and tops start to brown.
13
Garnish with the reserved parsley and mint before serving with black olives and warm pita bread alongside.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Exotic North African Stuffed Eggplants featuring baby eggplants filled with a mixture of bulgar wheat, pine nuts, and aromatic spices.
What kind of eggplants should I use for this North African recipe?
The recipe calls for 6 finger eggplants (also known as baby eggplants), halved lengthwise with the stems left intact.
Is this stuffed eggplant recipe vegetarian?
Yes, this is a vegetarian dish that uses bulgar wheat and pine nuts for substance instead of meat.
What temperature should I preheat my oven to?
You should preheat your oven to 375°F (190°C) for baking the eggplants.
How do I prepare the eggplants before the first bake?
Slice them in half lengthwise, leave the stems on, and brush both sides generously with 1 tablespoon of olive oil.
How long do the empty eggplant halves bake initially?
Bake the eggplant halves for approximately 20 minutes until the flesh is soft and fork-tender.
How do I toast the pine nuts for this recipe?
Spread the pine nuts on an ungreased baking sheet and roast them in the oven for 3-5 minutes, shaking halfway through until golden brown.
How do I cook the coarse bulgar wheat?
Place 1/2 cup of raw bulgar in a heatproof bowl and cover with 1 1/2 cups of boiling salted water; let it sit for 15 minutes until fluffy.
What ingredients are used for the aromatic base of the filling?
The base consists of 1 small yellow onion chopped finely and 6 minced garlic cloves sautéed in olive oil.
Which spices give the dish its North African flavor profile?
The filling is seasoned with ground cumin, cinnamon, ground allspice, and red pepper flakes.
Does this recipe contain any sweetener?
Yes, 2 teaspoons of raw honey are added to the tomato and spice mixture to balance the flavors.
What type of tomatoes should be used?
You can use one 16-ounce can of diced tomatoes or whole canned tomatoes that have been squished by hand.
How long should the tomato and spice mixture simmer?
The mixture should cook for about 7-10 minutes over medium-low heat until it thickens.
How do I remove the flesh from the baked eggplants?
Score around the edges with a paring knife leaving a 1/4 inch border, then scoop out the flesh using a spoon or melon baller.
What do I do with the scooped-out eggplant flesh?
The eggplant flesh should be chopped finely and added back into the simmering tomato mixture for 2 minutes.
Which fresh herbs are included in the stuffing?
The recipe uses 1/2 cup each of chopped fresh mint and fresh parsley.
When do I add the lemon juice?
The juice of half a lemon is squeezed into the filling mixture along with the herbs, bulgar, and pine nuts before stuffing.
How long is the final baking time once the eggplants are stuffed?
The stuffed eggplants are baked for an additional 15-20 minutes until warmed through and the tops start to brown.
What are the recommended side dishes for this meal?
The recipe suggests serving the stuffed eggplants with black olives and warm pita bread.
Is this dish spicy?
It has a hint of heat from 1/4 teaspoon of red pepper flakes, but it is generally considered fragrant and warm rather than very spicy.
How many garlic cloves does this recipe require?
This recipe uses 6 garlic cloves, which are minced and sautéed with the onion.
Can I use ground allspice in this recipe?
Yes, 1/4 teaspoon of ground allspice is one of the key warm spices used in the filling.
What is the total amount of olive oil used?
The recipe uses 3 tablespoons of olive oil: 1 for brushing the eggplants and 2 for sautéing the vegetables.
Is bulgar wheat the same as couscous?
No, bulgar wheat is a whole grain that has been cracked and parboiled, offering a different texture than the pasta-based couscous.
Where does this specific recipe come from?
This recipe originates from the Choosy Beggars Blog.
How many pine nuts are needed?
You will need 1/2 cup of toasted pine nuts for the filling.
What should I use as a garnish?
Reserve a tablespoon each of the chopped fresh mint and parsley to sprinkle over the dish before serving.
How do I know when the onions are ready during sautéing?
Sauté them for 5-7 minutes until they soften and turn a pale gold color.
Can I substitute the honey to make it vegan?
Yes, substituting the honey with agave nectar or maple syrup would make this recipe vegan.
What tags are associated with this recipe's flavor profile?
Associated tags include Mediterranean, North African, healthy, comfort food, and spicy.