Eggplant-Wrapped Bulgur Rounds with Tahini Herb Drizzle

Ingredients

• large eggplants2
• fine bulgur1 cup
• chickpeas1 1/2 cups, cooked
• olive oil4 tablespoons
• red bell pepper1, finely diced
• green onion2, sliced
• mint2 tablespoons, chopped
• parsley1/4 cup, chopped
• tahini1/4 cup
• lemon juice3 tablespoons
• ground coriander1 teaspoon
• salt and black pepperto taste

Method

1. 1Slice the eggplants lengthwise into 1/4-inch planks, brush with olive oil, and roast at 425°F until flexible and browned, about 18 to 20 minutes.
2. 2Pour boiling water over the bulgur just to cover it, then let stand until tender and fluffy; drain any excess water.
3. 3Mix the bulgur with chickpeas, bell pepper, green onion, mint, parsley, coriander, salt, and pepper.
4. 4Whisk tahini with lemon juice, a little water, and a pinch of salt until smooth and pourable.
5. 5Lay eggplant planks on a work surface, spoon in the bulgur filling, and roll into snug cylinders or parcels.
6. 6Arrange the rolls seam-side down on a baking sheet, brush with remaining oil, and bake 10 minutes to set the shape.
7. 7Serve warm with the tahini drizzle over the top.

Tips

• Choose eggplants with glossy skin and minimal seeds for the most supple wrapping slices.
• If the tahini seizes, whisk in cold water a teaspoon at a time until silky.

Nutrition