Stuffed Eggplant with Bulgur

Name: Stuffed Eggplant with Bulgur
Yield: Serves 4
Ingredients: 4 (10-ounce), Italian eggplants, halved lengthwise; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; ½ cup medium-grind, bulgur, rinsed; ¼ cup, water; 1 , onion, chopped fine; 3 , garlic cloves, minced; 2 teaspoons, minced fresh oregano or ½ teaspoon dried; ¼ teaspoon, ground cinnamon; Pinch , cayenne pepper; 1 pound, plum tomatoes, cored, seeded, and chopped; 2 ounces, Pecorino Romano cheese, grated (1 cup); 2 tablespoons, pine nuts, toasted; 2 teaspoons, red wine vinegar; 2 tablespoons, minced fresh parsley

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A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES4

TIME1½ hours

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

WHY THIS RECIPE WORKS

We wanted to make sure that the eggplants were rich and creamy and that the filling was hearty and satisfying. Italian eggplants are the perfect size for stuffing, so we started there. Roasting the eggplants prior to stuffing was key to pre...

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