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Tabouli-stuffed roasted eggplant recipe
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Weeknight or weekend, this tasty vegetarian side dish is always a hit!
Ingredients:
  • 3 medium eggplants, halved lengthways
  • Olive oil spray
  • 250.00 ml burghul (cracked wheat)
  • 2 tomatoes, seeded, finely chopped
  • 165.00 ml chopped fresh flat-leaf parsley leaves
  • 82.50 ml chopped fresh mint leaves
  • 2 green onions, thinly sliced
  • 21.00 gm lemon juice
  • 36.40 gm extra virgin olive oil
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve
  • 125.00 ml plain Greek-style yoghurt
  • 1 small garlic clove, crushed
  • 2.50 gm ground cumin
  • 2 teaspoons lemon zest
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Use a skewer to prick eggplant halves all over, then place them on the tray. Spray with oil and bake for 45-50 minutes until golden and tender.
  • Cook the burghul according to the instructions on the packet. Allow the burghul to cool for 10 minutes before using.
  • In a small bowl, mix together yoghurt, garlic, cumin, half of the zest, and 2 tablespoons of water. Season with salt and pepper to taste.
  • Combine tomato, parsley, mint, onion, lemon juice, oil, burghul, salt, and pepper in a large bowl. Mix together until fully incorporated.
  • Scoop the eggplant flesh using a metal teaspoon, leaving a 1cm border. Roughly chop the flesh and mix it with tabouli. Fill the eggplant shells with the tabouli mixture. Drizzle with dressing, sprinkle with zest and mint leaves. Serve on a plate.

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