Turkish Stuffed Eggplants

Succulent eggplants stuffed with flavorful herbs and grains.

Ingredients

• 4 medium eggplants
• 1/2 cup bulgur
• 2 large tomatoes
• 1 large onion
• 1/4 cup parsley

Method

1. Preheat oven to 190°C (375°F).
2. Hollow eggplants and cook shells.
3. Sauté onions and tomatoes, mix with cooked bulgur.
4. Stuff eggplants, bake until tender.

Chef's tips

• Use a tomato sauce base for added moisture
• Ensure eggplants are tender before serving