This is a recipe I devised for ALO magazine a couple of years ago; not sure if it ever got published, but in any case since it is well past the six months period during which I was supposed to keep it for the magazine’s exclusive use, here it is.
No wonder the eggplant has been crowned the sheikh of all vegetables in the Middle-East: Resplendent in its silky smoothness, its belly bursting with a creamy, tangy and rustic interior: Fine bulgur soaked in pomegranate-scented juice, labneh (yogurt cheese) sparkling from a touch of garlic, and an array of fresh herbs and spices for that garden-fresh taste.
A perfect dish for a buffet party to enjoy at room temperature.
NOTE: The salad is super easy to make!
INGREDIENTS:
- 2 pounds of baby eggplants (900 g.)
- 12 ounces of yogurt (340 g.)
- 1/2 cup of fine bulgur (#1)(115 g.)
- 1 1/2 tablespoon of pomegranate molasses
- 1/2 cup of hot water (4 ounces or 115 g.
- 3 cloves of garlic
- 1 teaspoon of salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon of hot Aleppo pepper or smoked chili powder
- 1/2 ounce (15 g.) of finely chopped scallions
- 1/2 tablespoon of unsalted butter
- 1 ounce of pine nuts (27 g.)
- 10 g. of chopped flat-leaved parsley (.3 ounces)
- 5 g. of chopped dill (.2 ounces)
- 5 g. of chopped mint leaves (.2 ounces)
- 5 g. of chopped basil (all the herbs should weigh 1 ounce)
- 1 ounce (27 g.) of chopped sun-dried tomatoes (optional)
- olive oil, as needed
- pita bread, as needed
METHOD:
- Pour the yogurt on a sieve lined with a paper towel or a large paper coffee filter. Let it drain a minimum of 4 hours.
- When the yogurt has drained, preparations for the salad can proceed. Peel the eggplants, keeping the cap on and sprinkle with salt. Place on a colander and let them sweat for 30 minutes or longer.
- Place the bulgur in a bowl. Dilute the pomegranate molasses in the hot water and pour over the bulgur; set it aside.
- Cut the garlic in small pieces, removing the green root inside, and place in a mortar with a teaspoon of salt; pound the garlic and the salt until the mixture is pasty, about one minute. Set aside.
- Wipe the eggplants dry and heat some olive oil in a large skillet. Fry the eggplants on all sides until browned and soft. Remove from the skillet and place on a plate lined with paper towels to soak up the excess oil. Set on a serving plate.
- Place the drained yogurt in a salad bowl. Add the mashed garlic, the chopped parsley, mint, dill and basil as well as the chopped scallions and dry spices.
- Add the chopped sun-dried tomatoes and mix well. Add the bulgur and mix the salad. If necessary, add more undrained yogurt if the salad is too stiff and needs it. Taste and adjust seasonings.
- With a small sharp knife, make a slit alongside the length of the eggplant. Open up the eggplant gently with a spoon and fill the cavity with the bulgur and yogurt salad.
- Melt the butter in a small skillet and fry the pine nuts gently for 3 minutes until caramel-colored. Do not let them burn. Garnish the eggplants with some of the pine nuts. Serve the eggplants at room temperature. Provide some pita bread for this dish.
24 Comments
A great dish! I love the stuffing. Very healthy and tasty.
Cheers,
Rosa
The eggplants look succulent and all those flavours sound amazing!
Regardless, glad you posted this up! Beats the old notion that bulgur is tasteless.
A healthy delicious eggplant dish!!
Good to come back after a long vacation to such a delicious recipe!
What a great idea! It’s like combining the Turkish split-belly eggplant recipe with the patlican yogurtlama! Although I can’t find really tiny eggplant here in Istanbul, I’m sure I can make do with the ones I usually use.
Cheers!
Looks yummy! I am allergic to bulgar and was thinking about using rice…any suggestions on how to adjust recipe?
@Tanya: you can cook rice and add the pomegranate molasses to the dressing, then add the herbs and spices and taste with the drained yogurt.
@Banana wonder: I have no idea.
ça a l’air délicieux…On a du mal à trouver ces aubergines en France mais j’en ai trouvé l’autre jour chez Tang, le supermarché asiatique…
Absolutely gorgeous this baby eggplant recipe…love them with the bulgur
Thanks for sharing this recipe Joumana…have a wonderful week!
This is such an impressive way to use eggplants and make an elegant appetizer.
This post made me fall in love with eggplants all over again. It’s beautiful!
I love everything about this recipe (bulgur, yogurt)- will it be published soon?
Such a beautiful recipe! I will have to try it. Thank you!
Hi Joumana- Stuffed eggplant is the best and this is such a wonderful healthy meal. I love the flavors. Your pics from Nice are splendid and that socca sounds like my kinda food – waistline be damned!
chow! Devaki @ weavethousandflavors
I’ve missed many of your posts while I was away but I have looked at them. The date bars and fresh fig relish look especially delicious and do these eggplant boats. I love that young hand holding the tiny eggplant
As always, your photos of the area are beautiful!
@Thanks Susan!
This looks and sounds absolutely gorgeous! I must try to get hold of some little eggplants.
I cannot possibly keep up to you – I am talking about just reading your prolific and mouthwatering posts – as I am motivated EVERY TIME to make the food – which is the entire purpose of a food blog – but, how can I ? You are amazing! This dish sounds so complex and flavourful and looks so rustic and mouthwatering. I am completely charmed and unarmed!
V
@Valerie: Your professionalism in the kitchen is admirable. I am honored by all the praise, thanks!
Superbe aubergines gourmandes….
I can only repeat the words of Canadian Foodie!
I’m getting tons of eggplant from my CSA these days, can’t wait to try this dish with some of them.
Joumana, I’m always amazed by the arabian food… So many flavors put together to provide us a heavenly taste. What a great combo, it’s a hole meal. Love eggplant, use it almost everyday. Just beautiful