Eggplant-and-Bulgur-Stuffed Vegetables

Name: Eggplant-and-Bulgur-Stuffed Vegetables
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 158 milliliters bulgur; 79 milliliters dried currants; 680 grams eggplant; 59 milliliters chopped fresh flat-leaf parsley; 1 teaspoons ground allspice; 6 Tbsps extra-virgin olive oil plus additional for brushing vegetables; 473 milliliters large onion, chopped; 4 smalls (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded; 2 teaspoons salt; 1 teaspoons sugar; 8 smalls round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total); 680 grams small zucchini , halved lengthwise

You can never have too many side dish recipes, so give Eggplant-and-Bulgur-Stuffed Vegetables a try. This recipe serves 8. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 244 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. If you have zucchini, bulgur, flat-leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes.

Ingredients you will need

Eggplant

Equipment you will use

Frying Pan

Tongs

Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces.

Ingredients you will need

Eggplant

Equipment you will use

Cutting Board

While eggplant cooks, core tomatoes and cut off top 1/2 inch from each.

Ingredients you will need

Eggplant

Tomato

Cut tops into 1/4-inch dice and set aside. Scoop out insides of tomatoes with a melon-ball cutter or a spoon into a medium-mesh sieve set over a bowl, leaving shells intact. Force pulp and juice through sieve, discarding seeds.

Ingredients you will need

Tomato

Pasta Shells

Juice

Melon

Seeds

Equipment you will use

Sieve

Bowl

Add enough water to juice to total 2 cups and set aside.

Ingredients you will need

Juice

Water

Sprinkle tomato shells with 1/4 teaspoon salt, then invert onto a rack set in a shallow baking pan and drain 20 minutes.

Ingredients you will need

Pasta Shells

Tomato

Salt

Equipment you will use

Baking Pan

Scoop flesh from zucchini halves into a bowl using a melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Coarsely chop flesh and set aside.

Ingredients you will need

Zucchini

Pasta Shells

Melon

Equipment you will use

Bowl

Cook chopped zucchini and onion in 1/4 cup oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes.

Ingredients you will need

Zucchini

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add bulgur, sugar, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until bulgur is coated, about 1 minute.

Ingredients you will need

Allspice

Bulgur

Pepper

Sugar

Salt

Add juice mixture, diced tomatoes, and currants and bring to a boil.

Ingredients you will need

Currants

Tomato

Juice

Remove from heat and cover skillet, then let stand until liquid is absorbed and bulgur is tender, about 10 minutes.

Ingredients you will need

Bulgur

Equipment you will use

Frying Pan

While bulgur stands, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

Ingredients you will need

Bulgur

Equipment you will use

Oven

Arrange tomato and zucchini shells, cut sides up, in an oiled 15- by 10-inch shallow baking pan.

Ingredients you will need

Zucchini

Pasta Shells

Tomato

Equipment you will use

Baking Pan

Brush insides of shells with oil and sprinkle with 1/4 teaspoon pepper (total), then sprinkle zucchini only with 1/4 teaspoon salt. Put bell pepper halves in an oiled 13- by 9-inch baking pan, then brush insides with some oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Bell Pepper

Zucchini

Pepper

Pasta Shells

Salt

Cooking Oil

Equipment you will use

Baking Pan

Stir eggplant pieces, 2 tablespoons parsley, and salt and pepper to taste into bulgur mixture. Spoon stuffing into vegetable shells, then drizzle stuffing with remaining 2 tablespoons oil and cover pans loosely with foil.

Ingredients you will need

Salt And Pepper

Vegetable

Eggplant

Stuffing

Parsley

Bulgur

Pasta Shells

Cooking Oil

Equipment you will use

Aluminum Foil

Bake, switching position of pans halfway through baking, until vegetable shells are just tender but not falling apart, 20 to 30 minutes for tomatoes and zucchini and 30 to 40 minutes for bell peppers. Cool vegetables to room temperature, about 30 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Tomato

Zucchini

Pasta Shells

Equipment you will use

Oven

Sprinkle with remaining 2 tablespoons parsley just before serving.

Ingredients you will need

Parsley

·Stuffed vegetables can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before serving (this will take about 1 hour).·Eggplant can be broiled 4 to 6 inches from heat in a preheated broiler, turning occasionally, until it collapses, 15 to 20 minutes.

Ingredients you will need

Vegetable

Eggplant

Equipment you will use

Broiler