Baked Cauliflower Parmesan with Zucchini & Crispy Butter Beans
Tangy tamarind and tomatoes, warm spices, and sweet caramelized onions, stuffed into silky roasted eggplant, turn this typically meat-laden Israeli classic into a vegan show-stopper.
Get Recipes Delivered
- 1 eggplant cut in half lengthwise
- 1/4 cup sliced almonds
- 1/2 cup bulgur wheat
- 1 yellow onion peeled and diced
- 2 garlic peeled and minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 14.5 oz fire roasted diced tomatoes
- 2 tbsp tomato powder
- 1/4 cup tamarind chutney
- 0.25 oz parsley leaves and tender stems chopped
- 1 tbsp + 2 tsp olive oil*
- 1 to taste salt*
- 1 to taste pepper*
Preheat oven to 425°F. Place eggplant on foil-lined baking sheet and rub each half with 1 tsp olive oil and a pinch of salt. Roast, cut side down, until soft, 25 to 28 minutes. Add almonds to sheet and continue to roast until fragrant, about 1 minute.
Bring 1/2 cup water and a pinch of salt to a boil in small saucepan. Add bulgur, remove from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Transfer to medium bowl, fluff with fork, and cover to keep warm. Wipe saucepan clean. (4-serving meal: use 1 cup water)
Heat 1 tbsp olive oil in same saucepan over medium heat. Add onion and a pinch of salt and cook until soft and beginning to brown, 8 to 10 minutes. Add garlic, cumin, paprika, cardamom, cinnamon, and 1/2 tsp pepper, and cook until fragrant, 1 to 2 minutes. Add diced tomatoes, tomato powder, and tamarind chutney, and simmer until thickened, 3 to 5 minutes. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil, 1 tsp pepper)(TIP: You can let the onion cook longer for more caramelization (a process that helps develop the onions color and flavor).
Divide bulgur between serving plates. Top with eggplant and press down on flesh with back of spoon. Stuff with caramelized onion sauce and sprinkle with toasted almonds and parsley. Enjoy!