Eggplant-and-Bulgur-Stuffed Vegetables

Eggplant-and-Bulgur-Stuffed Vegetables
Photo by Martyn Thompson

Ingredients

  • 1 12-inch cast-iron skillet
  • 2/3 cup medium bulgur
  • 1 large onion
  • 8 small round tomatoes (2 1/2 lb total)
  • 1 1 1/2-lb eggplant
  • 1 ¾ teaspoons salt
  • ½ teaspoon ground allspice
  • + 7 more ingredients
    • ¼ cup fresh flat-leaf parsley
    • 4 small (not baby) yellow or orange bell peppers with stems (2 lb total)
    • ½ teaspoon sugar
    • 1/3 cup dried currants
    • 4 small zucchini
    • ¾ teaspoon black pepper
    • 6 tablespoons extra-virgin olive oil

Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces. While eggplant cooks, core tomato...

View full recipe at Epicurious

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