Lebanese Chickpea & Bulgur Stuffed Eggplant

Roasted eggplant halves filled with spiced bulgur‑chickpea mixture, topped with garlicky yogurt for a filling vegetarian meal.

Ingredients

• 2 eggplants (halved)
• 2 tbsp olive oil, salt & pepper
• Filling: 1/2 cup bulgur, 1 cup chickpeas, 1 tomato (diced), 1/4 cup parsley, 1 tsp cumin, 1/2 tsp allspice
• Sauce: 1/2 cup Greek yogurt, 1 clove garlic, 1 tbsp lemon juice

Instructions

1. PREP AHEAD
2. - Halve eggplants lengthwise; score flesh; brush with oil; season salt & pepper.
3. - Pre-heat oven to 400 °F.
4. - Simmer bulgur 12 min; drain.
5. - Rinse chickpeas; dice tomato; chop parsley.
6. - Stir yogurt sauce: yogurt, grated garlic, lemon juice, pinch salt.
7. COOKING STEPS
8. 1. Roast seasoned eggplant halves cut-side down on oiled sheet 25 min until tender.
9. 2. Combine cooked bulgur, chickpeas, tomato, parsley, cumin, allspice, salt, pepper.
10. 3. Flip eggplants; gently mash centers with fork, leaving shell intact; mound bulgur filling; drizzle 1 Tbsp olive oil.
11. 4. Return to oven 10 min to heat through.
12. 5. Plate stuffed eggplants; spoon cool garlic-yogurt sauce over top. Serve warm.
13. (Active time ≈ 30 min | Total ≈ 50 min)

Nutrition Facts