Eggplant Stuffed with Bulgur and Feta

Ingredients:

• 4 large eggplants
• 1 cup bulgur
• 2 cups vegetable broth
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Cut off the tops of the eggplants and scoop out the flesh, leaving a 1/2 inch thick shell. Chop the eggplant flesh and set aside.
2. Preheat the oven to 375°F.
3. In a saucepan, bring the vegetable broth to a boil. Add bulgur, reduce heat and simmer until the broth is absorbed, about 20-25 minutes. Remove from heat and fluff with a fork.
4. In a skillet, heat 2 tablespoons of olive oil. Add onion and garlic and cook until softened, about 5 minutes. Add chopped eggplant and cook for another 5 minutes. Stir in parsley, mint and crumbled feta cheese.
5. Add the cooked bulgur to the skillet and mix well. Season with salt and pepper to taste.
6. Stuff the eggplant shells with the bulgur mixture and place them on a baking dish. Drizzle with the remaining olive oil and bake for about 45 minutes or until the eggplants are tender.
7. Remove from the oven and let rest for a few minutes before serving.

Verdict:

This dish is a perfect vegetarian option for a fancy dinner. The combination of bulgur, feta and eggplant is delicious and filling. The fresh herbs add a nice touch of freshness and aroma to the stuffing.

Serving Suggestions:

• Serve with a side salad of mixed greens and tomatoes.
• Drizzle with a sauce of yogurt and lemon juice.
• Top with some chopped olives for an extra tangy flavor.