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Moroccan Eggplant with Chick Pea Tabouli Stuffing

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. 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Dish, Side
Cuisine: Middle Eastern
Servings: 6 servings
Calories: 186kcal


  • 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.


Calories: 186kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 538mg | Potassium: 701mg | Fiber: 10g | Sugar: 10g | Vitamin A: 16.4% | Vitamin C: 18.9% | Calcium: 10.1% | Iron: 8.6%

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