Stuffed Eggplant with Bulgur

Name: Stuffed Eggplant with Bulgur
Ingredients: 4 (10-ounce), Italian eggplants, halved lengthwise; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; ½ cup medium-grind, bulgur, rinsed; ¼ cup, water; 1 , onion, chopped fine; 3 , garlic cloves, minced; 2 teaspoons, minced fresh oregano or ½ teaspoon dried; ¼ teaspoon, ground cinnamon; Pinch , cayenne pepper; 1 pound, plum tomatoes, cored, seeded, and chopped; 2 ounces, Pecorino Romano cheese, grated (1 cup); 2 tablespoons, pine nuts, toasted; 2 teaspoons, red wine vinegar; 2 tablespoons, minced fresh parsley

Main Courses
Vegetables
Grains

There are countless variations on stuffed eggplant from nearly every country in the Mediterranean region.

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

SERVES 4

TIME 1½ hours

A cookbook recipe exclusively for All-Access members from The Complete Mediterranean Cookbook

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