Best 4 Eggplant Stuffed With Tuna And Bulgur Recipes
Embark on a culinary journey with our delightful stuffed eggplant, a harmonious blend of flavors and textures. This dish, a testament to the versatility of eggplant, showcases the vegetable's ability to transform into a culinary masterpiece. Within the tender embrace of roasted eggplant lies a savory filling of tuna, bulgur, tomatoes, and a symphony of herbs and spices. The tantalizing aroma of roasted eggplant mingles with the briny essence of tuna, creating an irresistible invitation to indulge. Discover the perfect balance of flavors and textures in each bite, as the tender eggplant yields to the hearty filling, complemented by the tangy tomatoes and aromatic herbs. This stuffed eggplant extravaganza is not limited to one recipe; explore variations that incorporate ground beef, rice, and a medley of vegetables, each offering a unique taste experience. Prepare to be captivated by this culinary delight, a symphony of flavors and textures that will leave you craving for more.
Here are our top 4 tried and tested recipes!
25 EASY WAYS TO COOK WITH BULGUR
Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT
A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.
Provided by Tara Parker-Pope
Categories appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees.
- To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
- Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
- Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
- Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
- Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 36 grams, Carbohydrate 59 grams, Fat 45 grams, Fiber 16 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 1145 milligrams, Sugar 19 grams, TransFat 0 grams
EGGPLANT WITH MUSHROOM STUFFING
We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel., In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 414 calories, Fat 31g fat (19g saturated fat), Cholesterol 86mg cholesterol, Sodium 3941mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 6g fiber), Protein 12g protein.
TUNA STUFFED EGGPLANT
Make and share this Tuna Stuffed Eggplant recipe from Food.com.
Provided by Candace Michelle 2
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.).
- Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish.
- Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.
Nutrition Facts : Calories 478.5, Fat 23.6, SaturatedFat 7.2, Cholesterol 47.6, Sodium 1051.8, Carbohydrate 41.6, Fiber 11.1, Sugar 9.2, Protein 27.2
Tips:
- Choose firm and ripe eggplants: Look for eggplants that are heavy for their size and have a smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles, as these may be overripe or damaged.
- Soak the bulgur in hot water: This will help to soften the bulgur and make it easier to cook. You can also use a microwave to soak the bulgur, but be sure to follow the package directions.
- Sauté the vegetables before stuffing the eggplants: This will help to bring out their flavor and make them more tender.
- Use a variety of herbs and spices to flavor the stuffing: This will give the dish a more complex and interesting flavor. Some good options include parsley, cilantro, cumin, and paprika.
- Bake the eggplants until they are tender: This will take about 30-40 minutes. You can check the eggplants by inserting a knife into the center. If the knife goes in easily, the eggplants are done.
Conclusion:
Eggplant stuffed with tuna and bulgur is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to use up leftover eggplant and tuna, and it is also a good source of protein, fiber, and vitamins. This dish is also very versatile, and can be served as an appetizer, main course, or side dish.
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