Stuffed Eggplant With Walnuts

Name: Stuffed Eggplant With Walnuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters grind bulgur; 1 stalk celery, peeled and roughly chopped; 3 Japanese eggplants, halved lengthwise; 59 milliliters crumbled feta cheese; 237 milliliters packed fresh cilantro; 3 Tbsps fresh tarragon; 1 clove garlic, smashed; 1 teaspoon ground coriander; 6 servings Kosher salt; 79 milliliters extra-virgin olive oil, plus more for drizzling; 6 servings Freshly ground pepper; 1 smalls red onion, roughly chopped; 158 milliliters walnut pieces; 3 Tbsps white wine vinegar

Stuffed Eggplant With Walnuts might be just the side dish you are searching for. This vegetarian recipe serves 6. One serving contains 323 calories, 8g of protein, and 23g of fat. If you have pepper, ground coriander, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork.

Ingredients you will need

Bulgur

Water

Salt

Equipment you will use

Bowl

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate to cool.

Equipment you will use

Paper Towels

Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped.

Ingredients you will need

Walnuts

Celery

Garlic

Onion

Equipment you will use

Food Processor

Add the cilantro, tarragon and coriander and pulse until smooth.

Ingredients you will need

Coriander

Cilantro

Tarragon

Add the bulgur and vinegar and pulse once or twice to combine.

Ingredients you will need

Vinegar

Bulgur

Add 1 teaspoon salt, and pepper to taste.

Ingredients you will need

Pepper

Salt

Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour.

Ingredients you will need

Eggplant

Bulgur

Spread