Grilled Eggplant Stuffed With Bulgur Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggplants, cut in half lengthwise
- 1teaspoon olive oil
- 2cups raw bulgur wheat
- 4cups water
- ½cup chopped parsley
- 8cloves garlic, peeled and minced
- 4tablespoons fresh lemon juice
- 4teaspoons salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
355 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 20 grams dietary fiber; 13 grams sugars; 13 grams protein; 1584 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill until hot. Rub the olive oil over the eggplant halves. Grill the eggplant until soft, turning once. When cool enough to handle, scoop out the eggplant flesh and coarsely chop. Reserve the eggplant and the empty shells.
- Step 2
Combine the bulgur and water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Drain. Place the bulgur in a bowl and stir in the chopped eggplant, parsley, garlic, lemon juice, salt and pepper. Divide the mixture among the reserved eggplant shells, mounding it over the top. Serve.
Private Notes
Comments
Made this last night. Easy to make and a good side dish. But before stuffing the eggplant shells I realized the mixture needed more of a kick, so I stirred in more parsley and some finely chopped scallions, a blend of middle eastern spices and a few splashes of Tabasco. I would make this again, perhaps with even a bit more additions.