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Stuffed Eggplant with Bulgur, Walnuts and Mint

Stuffed Eggplant with Bulgur, Walnuts and Mint

We say it often, but this is another dish where you will definitely not miss the meat. This dish makes a fantastic centrepiece to a meatless mezze table.

Stuffed Eggplant with Bulgur, Walnuts and Mint

Serves 4–6

2 white onions

75 G (2¾ OZ) walnuts

½ bunch fresh mint leaves picked, plus extra to serve

100 G (3½ OZ) fine bulgur

65 G (2¼ OZ) tomato paste

1 tablespoon dried mint

1–2 teaspoons turkish red pepper flakes (pul biber or Aleppo pepper)

salt

mild-tasting olive oil

3 firm eggplants (aubergines)

Turkish yoghurt

 

Chop the onions, walnuts and mint leaves very finely and combine in a bowl with the bulghur, tomato paste, dried mint, red pepper flakes and salt to taste. Mix in a large spoonful of olive oil.

Preheat the oven to the highest setting. Cut the eggplants in half lengthways and scoop out some of the flesh (keep it for soup or a dip). Place the eggplants on a baking tray and fill them with the bulghur mixture. Drizzle with some oil and sprinkle with a little more salt and red pepper. Cook the eggplants in the middle of the hot oven until golden brown and cooked through.

Serve drizzled with olive oil and sprinkled with some fresh mint leaves, and with some creamy yoghurt on the side.

 

Recipe from Souk: Feasting at the mezze table by Nadia Zerouali and Tol Merijn.

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