Stuffed Eggplant with Bulgur and Plant-Based Meat

Name: Stuffed Eggplant with Bulgur and Plant-Based Meat
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 (10-ounce) Italian, eggplants, halved lengthwise; 2 tablespoons, extra-virgin olive oil, divided; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper, divided; 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; 12 ounces, plant-based ground meat; 12 ounces, plum tomatoes, cored, seeded, and chopped; 2 tablespoons, pine nuts, toasted; 2 teaspoons, red wine vinegar; 2 tablespoons, minced fresh parsley

6 comments

There are countless variations on stuffed eggplant. Here we go for an Italian flavor profile and add plant-based meat to give it more staying power.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1¾ hours

Stuffed Eggplant with Bulgur and Plant-Based Meat

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

There are countless variations on stuffed eggplant, probably because the combination of creamy, yielding eggplant with a hearty spiced filling is so undeniably good. Here we go for an Italian flavor profile and add plant-based meat to give ...

This is a members' feature.