MyDish / Appetizers

Stuffed Eggplant & Zucchini Boats with Herbed Bulgur

Hollowed eggplant and zucchini filled with a lemony herbed bulgur, tomato and garlic mixture, baked until tender and aromatic.

Stuffed Eggplant & Zucchini Boats with Herbed Bulgur
Cooking time
70 minutes
Servings
4
Calories
380 kcal
Category
Appetizers

Ingredients

  • 2 small (≈500g total) - halved and scooped eggplant
  • 4 small (≈500g total) - halved and scooped zucchini
  • 3 cloves - minced garlic
  • 1 cup (≈170g) - cooked bulgur
  • 2 medium - diced tomato
  • 20 g - chopped fresh parsley
  • 10 g - chopped fresh mint
  • 1.5 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper

Cooking instructions

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