Stuffed Baby Eggplant with Walnuts — Eggplant Makdous Plate
Levantine baby eggplants stuffed with walnut, garlic, and pepper, served warm with bulgur, tahini-pomegranate sauce, herb salad, and toasted pita for scooping.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt 10 baby eggplants (560g) with 2 tsp salt, rest in colander 10 minutes, squeeze gently, pat dry. Mix 120g ground walnuts, 120g diced red pepper, 6 grated garlic cloves, 20g parsley, 1 tsp Aleppo pepper, 0.5 tsp cumin, 20ml olive oil, 10ml lemon juice, 0.5 tsp salt into thick paste. Combine 100g bulgur, 240ml hot water, 0.5 tsp salt in bowl, cover, rest. Whisk tahini sauce: 60g tahini, 20ml lemon juice, 20ml pomegranate molasses, 60ml water, 2 grated garlic cloves, pinch salt until it drips slowly.
Toast
Heat oven to 200C. Toss torn pita (120g) with 2 tsp olive oil, spread on tray, bake 6 minutes until deep golden and crisp. Set aside.
Stuff
Gently open each eggplant slit and press a generous teaspoon of walnut filling inside each one. Arrange stuffed eggplants in a 28cm baking dish.
Bake
Whisk 40ml olive oil, 200ml hot water, 2 grated garlic cloves, 10ml lemon juice, 0.5 tsp salt. Pour over eggplants, cover tightly with foil, bake at 200C for 24 minutes until eggplants are tender when pierced and liquid reduces to glaze.
Finish
Fluff bulgur with a fork. Toss 30g parsley, 40g diced red onion, 10ml olive oil, 10ml lemon juice, 2 pinches sumac in a bowl for herb salad.
Plate
Mound bulgur on each plate, fan makdous on top with their juices. Drizzle tahini-pomegranate sauce across, scatter herb salad, crisp pita pieces, 40g pomegranate seeds. Serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.