Eggplant Stuffed With Tuna And Bulgur Food

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25 EASY WAYS TO COOK WITH BULGUR



25 Easy Ways to Cook With Bulgur image

Get a boost of goodness with these easy and nutritious bulgur recipes. They're low-calorie, nutrient-dense, high in fiber, and ideal for families.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Bulgur Pilaf
Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon, and Dill
Bulgur Wheat, Sweet Potato, and Black Bean Gratin
Mediterranean Bulgur Salad
Bulgur Salad with Fresh Herbs and Lemon
Kisir (Turkish Bulgur Salad)
Tabbouleh
Amazing Bulgur Salad with Roasted Grapes
Lentils and Bulgur Wheat with Caramelized Onions
Chicken and Chickpeas Cold Soup
Cinnamon Banana Breakfast Bulgur
Bulgur Porridge
Fennel and Apple Salad with Bulgur Wheat
Crispy Skin Salmon Grain Bowl with Grilled Vegetables
Mediterranean Halloumi and Bulgur Wheat Salad
Bulgur Wheat Salad with Avocado
Trigo con Leche, or Trigo con Dulce (Bulgur Pudding)
Sweet Cherry Bulgur Salad
Cilantro Lime Tuna Salad
Bulgur Vegetarian Chili
Bulgur Salad with Roast Tomato and Aubergine
Bulgur Stuffed Eggplant
Winter Tabbouleh with Roasted Delicata Squash
Bulgur Nasi Goreng Style
Turkey Kibbeh with Cucumber Salad and Mint Yogurt Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

EGGPLANT WITH MUSHROOM STUFFING



Eggplant with Mushroom Stuffing image

We had an abundance of eggplant in our garden one year, so I was happy to find this recipe, especially since it was such a hit with my family. It's not hard to make, and the best part is it's perfect for two people. -Joyce Towles, Houston, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 small eggplant
1 tablespoon salt
1 small onion, chopped
1/4 cup butter, cubed
3/4 cup soft bread crumbs
1/2 cup chopped fresh mushrooms
1 tablespoon minced fresh parsley
Dash pepper
1/2 cup shredded Swiss cheese

Steps:

  • Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel., In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 414 calories, Fat 31g fat (19g saturated fat), Cholesterol 86mg cholesterol, Sodium 3941mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 6g fiber), Protein 12g protein.

TUNA STUFFED EGGPLANT



Tuna Stuffed Eggplant image

Make and share this Tuna Stuffed Eggplant recipe from Food.com.

Provided by Candace Michelle 2

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 large eggplants
1 small onion, chopped
1/4 cup margarine
1 cup breadcrumbs (soft)
2 (6 ounce) cans tuna, drained
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground thyme
1 cup bread cubes
2 tablespoons butter, melted

Steps:

  • Wash eggplants, wipe dry, and remove green tip. Cut a lengthwise slice from each. Scoop out inside and reserve, leacving a wall 1/2 inch thick. Invert shells in a shallow baking pan. Pour in 1 inch of water. Bake in 400 oven for 20 minutes (or until half done.).
  • Chop pulp and saute with onion in 1/4 cup margarine. Add bread crumbs, tuna, and seasonings. Spoon into eggplant shells and place in a shallow baking dish.
  • Mix bread cubes with melted butter. Sprinkle around edge of tops. Bake uncovered in 350 for 20 minutes.

Nutrition Facts : Calories 478.5, Fat 23.6, SaturatedFat 7.2, Cholesterol 47.6, Sodium 1051.8, Carbohydrate 41.6, Fiber 11.1, Sugar 9.2, Protein 27.2

EGGPLANT BOATS WITH TUNA AND CAPERS



Eggplant Boats With Tuna and Capers image

Small eggplants are stuffed with a flavorful mixture, topped with two types of cheese and oven-baked.

Provided by Laka

Categories     One Dish Meal

Time 55m

Yield 3 serving(s)

Number Of Ingredients 14

1600 g eggplants (4 small eggplants)
4 tablespoons olive oil, divided
1/2 teaspoon sea salt
200 g shallots, cut into thin slices
270 -300 g cherry tomatoes, halved
200 g canned tuna, drained
100 g capers, washed, drained
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried basil
1/2 cup tomato puree
100 g mozzarella cheese, grated
20 g grana padano or 20 g parmesan cheese, grated
30 g breadcrumbs

Steps:

  • Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh.
  • Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.
  • Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
  • Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
  • Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
  • Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
  • Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.

Nutrition Facts : Calories 610.1, Fat 29.7, SaturatedFat 7.8, Cholesterol 54.3, Sodium 2722, Carbohydrate 60.7, Fiber 22.3, Sugar 19.2, Protein 34.3

YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT



Yotam Ottolenghi's Chermoula Eggplant With Bulgur and Yogurt image

A mixture of herbs and spices used in North African cooking, chermoula is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Provided by Tara Parker-Pope

Categories     appetizer, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chili flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel (available in stores)
2/3 cup olive oil, plus extra to finish
2 medium eggplants
1 cup fine bulgur
2/3 cup boiling water
1/3 cup golden raisins
3 1/2 tablespoons warm water
1/3 ounce (2 teaspoons) cilantro, chopped, plus extra to finish
1/3 ounce (2 teaspoons) mint, chopped
1/3 cup pitted green olives, halved
1/3 cup sliced almonds, toasted
3 green onions, chopped
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup Greek yogurt (optional)
Salt

Steps:

  • Preheat oven to 400 degrees.
  • To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
  • Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
  • Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
  • Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
  • Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 36 grams, Carbohydrate 59 grams, Fat 45 grams, Fiber 16 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 1145 milligrams, Sugar 19 grams, TransFat 0 grams

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