This hearty stuffing invokes the flavors of Morocco with eggplant, cumin and coriander. It's a beautiful side dish that goes great with lamb shank or a simple roast chicken.
- 2 TB olive oil divided
- 6 Japanese eggplants halved lengthwise
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 cup bulgur
- 4 plum tomatoes large, seeded and diced
- 1 15 oz can chickpeas rinsed and drained
- 1/4 cup parsley chopped
- 1/4 cup mint chopped
- 1/4 cup preserved lemon finely chopped
- 1 tsp lemon juice
- 1 clove garlic minced
- 1/2 cup feta cheese crumbled
- lemon wedges and additional parsley for serving
Preheat oven to 400 degrees and line a 9x13” baking pan with foil.
Score the cut side of each eggplant half diagonally 1” apart. Place in pan cut side up and brush generously with 1 TB olive oil.
Combine salt, cumin, coriander, and smoked paprika in a small bowl. Sprinkle eggplant with 2 tsp of spice mixture.
Roast for 20 minutes or until extremely tender and lightly browned.
While eggplant roasts prepare tabouli. Cook bulgur according to package instructions (and if needed, drain well).
In a medium bowl, combine cooked bulgur with tomatoes, chick peas, parsley, and mint.
Stir together preserved lemon, remaining 1 TB olive oil, lemon juice, garlic, and remaining spice blend. Pour over bulgur mixture and toss to coat.
Cut roasted eggplant in half widthwise and serve 2 pieces topped with salad. Garnish with feta, parsley, and a lemon wedge.