Ingredients
Instructions
Prep ahead
- halve eggplants lengthwise; score flesh; brush with oil; season salt & pepper.
- pre-heat oven to 400 °f.
- simmer bulgur 12 min; drain.
- rinse chickpeas; dice tomato; chop parsley.
- stir yogurt sauce: yogurt, grated garlic, lemon juice, pinch salt.
Cooking steps
Roast seasoned eggplant halves cut-side down on oiled sheet 25 min until tender.
Combine cooked bulgur, chickpeas, tomato, parsley, cumin, allspice, salt, pepper.
Flip eggplants; gently mash centers with fork, leaving shell intact; mound bulgur filling; drizzle 1 tbsp olive oil.
Return to oven 10 min to heat through.
Plate stuffed eggplants; spoon cool garlic-yogurt sauce over top. serve warm.
(active time ≈ 30 min | total ≈ 50 min)