Happy Monday! I hope you all had a lovely weekend! Because of the Indian summer outside, today I want to inspire you with one of my favorite vegan summer dishes which I updated a little bit according to this season. Eggplant stuffed with bulgur, leeks and mushrooms. It’s healthy and so delicious!
2 medium eggplants, halved lengthwise
1 tbsp. coconut oil
2/3 cup bulgur
1/2 tsp. curcuma
salt and black pepper to taste
fresh parsley leaves
1. Wash the eggplants and cut them in half lengthwise. Dig the eggplants carefully with a spoon. Sprinkle with salt and let sit for 15-20 minutes to remove the bitterness. Rinse eggplants and dry.
2. Place the bulgur in a medium-sized bowl and pour boiling water. Cover and set aside for 20 minutes until the bulgur softens and swells.
3. Meanwhile, heat coconut oil in a medium saucepan over medium heat. Add chopped leeks, mushrooms and the inside of the eggplants, diced previously. Cook a couple of minutes, add the bulgur and season with curcuma, salt and pepper. Mix well.
4. Preheat the oven to 180 °C. Fill the eggplant shells, pour some water in the tray and bake until soft and golden brown. Serve the stuffed eggplants with fresh parsley leaves. Bon appétit!
Photo credit: My Cosy Retreat ©