Eggplant stuffed with bulgur – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. medium sized bulgur
- 1/3 Art. olive oil plus some more
- 3 cut in half along Japanese eggplant
- 2/3 Art. walnuts slices
- 1/2 coarsely chopped red onion
- 1 peeled and coarsely chopped celery stalk
- 1 crushed clove of garlic
- 1 tbsp. fresh cilantro (tamp tightly)
- 3 tbsp. l fresh tarragon
- 1 tsp ground coriander
- 3 tbsp. l white wine vinegar
- Salt and ground black pepper
- 1/4 Art. crumbled feta cheese
Recipes with similar ingredients: eggplant, bulgur groats, nuts walnuts, red onions, garlic, celery, feta cheese, wine vinegar, tarragon, coriander, cilantro
Recipe preparation:
- Put bulgur in a bowl and add 1/4 tsp. salt and 1 cup boiling water. Cover and let stand until bulgur becomes soft and water does not absorb, about 30 minutes Shuffle with a fork. In large in a frying pan over medium heat, heat olive oil. Put the eggplant halves in a pan with the slice down, salt, then put another pan on top and put heavy ones on it cans. Cook until soft and golden brown. eggplant, about 6 minutes Remove the load, turn the eggplant over salt, then reinstall the load and cook another 5 minutes. Lay on a plate covered with a paper towel and give cool off.
- In a food processor in pulse mode, chop walnuts, onions, celery and garlic until large pieces are obtained. Add cilantro, tarragon and coriander. Beat until smooth. Add bulgur, wine vinegar and beat one in the pulse mode or two times to mix the components. Add a teaspoon of salt and pepper to taste. Spread evenly slices of three evenly with a mixture of bulgur eggplant halves, cover with the remaining halves to it turned out to be a sandwich. Wrap tightly in cling film and place refrigerate for at least an hour. Cut stuffed eggplant slices, sprinkle with feta cheese and pour olive oil.
