MIDDLE EASTER BULGUR STUFFED EGGPLANTS - Tasty Thursday

If you are not familiar with Bulgur, and how to cook it, this recipe will make you love it.

A Bonus it is Available at Nutri SLIM Healthy Food Corner for 180thb only the 225grs.

So What is bulgur wheat?

Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Bulgur wheat is not suitable for those on a gluten-free diet.

Cooking bulgur wheat:

Though bulgur wheat is most commonly found in tabouli (tabbouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa.

Instead of rice, try pairing your favorite vegetable stir-fry or vegetable curry with whole grain bulgur.

Types of bulgur wheat:

Different types of bulgur wheat require different cooking times, so its best to check the package instructions for cooking instructions.

Make 2 Servings.

Adapted by Aura

Ingredients: - 2 small eggplants - 1 tbsp cumin - 4 tbsp olive oil - 1 onion, diced - 1 garlic clove, crushed with garlic crusher, or chopped finely - 3/4 cup bulgur wheat - 2 spring onions, sliced thinly - 1 tbsp heaped mint, chopped finely (plus extra for garnish) - 1 tbsp heaped cilantro, chopped finely (plus extra for garnish) - Juice of 1 lime - 1/4 cup sliced almonds - 1/2 cup pomegranate seeds - salt and pepper

Herb Yoghurt: - 4 tbsp greek yoghurt - 1 tbsp heaped mint, chopped finely - 1 tbsp heaped cilantro, chopped finely - 1/2 juice of a lime - salt and pepper

Method: 1. Preheat the oven to 220C. Slice the eggplants in half lengthways. Using a small knife, cut a border inside each eggplant about ½-1cm thick. Using a spoon, scoop out the eggplant flesh, so that you have 4 shells. 2. Brush the eggplant shells with 2 tablespoons of the oil, sprinkle over the cumin, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side. 3. Cook bulgur wheat according to packet instructions (mine was on the stove top, but it can also be cooked by pouring over boiling water and leaving to stand for around 20mins). Use double water to bulgur quantities. 4. Heat 1 tablespoon of oil in a saucepan and cook garlic and onion until soft. Add the chopped eggplant flesh and cook through. 5. Once the bulgur is cooked, pour it into a bowl, along with the onion eggplant mixture, spring onions, mint, cilantro, lime juice, 1 tablespoon olive oil and seasoning. Stir to combine. 6. When the eggplant shells are tender, remove the from the oven and reduce the heat to 200C. Fill the eggplant shells with the bulgur mixture. Place back in the oven and cook for another 15 minutes, sprinkling over the sliced almonds with 5 minutes to go before the eggplants are ready. 7. To make the herb yoghurt, stir together all the ingredients and season to taste. 8. To serve, garnish the eggplants with the herb yoghurt, mint, cilantro and pomegranate.

Enjoy!

Source: http://vegetarian.about.com

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