MIDDLE EASTERN FILLED EGGPLANT!!
This is such an amazing and flavourful recipe that everybody can enjoy even the non-vegans!
I made this for some friends and it turned out so good that went a came back home from visiting them I had to make it again for me and my boyfriend 🤤🤤! Just to tell you how delicious it was!!!
Serves 2-3 people
2-3 eggplants, sliced in half
7 mushrooms (Champignons), finely chopped
1/2 of an onion, finely chopped
2 garlic cloves, minced
1 cup of cooked bulgur
4-5 tbsp of Olive oil
1/2 of the juice of one lemon
Salt and pepper, to taste
1 1/2 tsp of cumin
1 1/2 tsp of smoked paprika
1 tsp of cinnamon
1/2 cup of tomato paste
2 tbsp of mild ajvar
1/2 cup of water
2 tbsp of pine nuts, roasted
Tahini yogurt sauce:
1 tbsp of tahini
1 tbsp of coconut yogurt
1 tbsp of lemon juice
2 tbsp of water
Salt and pepper
Just mix all the ingredients together till you get a smooth and creamy consistency.
Preheat the oven at 180 degrees Celsius
Coat your eggplant with a little bit of olive oil and season with salt and pepper place them down facing the baking tray and roast for about 20-30 minutes.
While the eggplants are baking,
Start preparing the filling, in a pan sauté onion and garlic in some olive oil ( be generous with the oil) add in the chopped mushrooms and cook for a few minutes.
Now add in the cooked bulgur, tomato paste, the spices, and ajvar cook for about 10 minutes add some of the water if needed.
Now your eggplants should be done roasting with a spoon take out the “meat of the eggplants” and keep the skin, you will be filling it later with the bulgur filling.
Now chop your “eggplant meat” very thin and add to the rest of the cooking stuff, season with salt and pepper give in the rest of the water and the lemon juice cook for another 10 minutes, and finish off with the roasted pine nuts.
Add the filling into the eggplant skin and bake for about 10-15 minutes.
Serve with the tahini yogurt sauce, some parsley, mint and pomegranate.