Stuffed Aubergine with Bulgur and Pecorino
Inspired by techniques from America's Test Kitchen.
Aubergine halves are roasted cut side down until the flesh collapses, then filled with a warm mix of softened bulgur, chopped tomato, Pecorino and toasted pine nuts and baked briefly on the top rack just long enough to melt the cheese. A pinch of cinnamon and cayenne in the filling gives it a quietly spiced, savoury depth.
Always check the labels of the products you use.
Method
- 1
Score and roast the aubergine. Set one oven rack in the upper-middle position and one in the lowest position; line a rimmed baking tray with baking paper and put it on the lowest rack. Heat the oven to 200°C (180°C fan). Score the cut side of each aubergine half in a 2.5 cm diamond pattern, about 2.5 cm deep. Brush the scored sides with 1 tablespoon of the oil and season with salt and pepper. Lay the halves cut side down on the hot tray and roast until the flesh is tender, 40-50 minutes. Transfer cut side down onto a kitchen-paper-lined tray to drain.
- 2
Soak the bulgur. While the aubergine roasts, toss the bulgur with the water in a bowl and let stand until the grains are softened and the liquid is fully absorbed, 20-40 minutes.
- 3
Cook the filling. Heat the remaining 1 tablespoon oil in a 30 cm frying pan over medium heat until shimmering. Add the onion and cook, stirring, until softened, about 5 minutes. Stir in the garlic, oregano, the ½ teaspoon salt, cinnamon and cayenne and cook until fragrant, about 30 seconds. Off the heat, stir in the bulgur, tomatoes, three-quarters of the Pecorino, the pine nuts and vinegar; let sit until heated through, about 1 minute. Season with salt and pepper to taste.
- 4
Fill and bake. Return the aubergine halves cut side up to the baking tray. Using two forks, gently push the flesh toward the sides to make room for the filling. Mound the bulgur mixture into the aubergine halves and pack lightly with the back of a spoon. Sprinkle with the remaining Pecorino. Bake on the upper rack until the cheese melts, 5-10 minutes. Sprinkle with parsley and serve.
Storage
Refrigerate covered for up to 3 days and reheat in a 180°C oven until hot throughout. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 4.2 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 336 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- rimmed baking tray
- baking paper
- pastry brush
- kitchen paper
- 30 cm frying pan
- two forks
- spoon
- fine grater or box grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 320 kcal |
| Protein | 11.8 g |
| Carbohydrate | 40.4 g |
| of which sugars | 15 g |
| of which free sugars | 0 g |
| Fat | 15 g |
| of which saturates | 3.8 g |
| Fibre | 13.3 g |
| Salt | 2.01 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
