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Tamarind-Stuffed Eggplant with Caramelized Onions & Bulgur
2 or 4 Serving Dinner

Tamarind-Stuffed Eggplant

with Caramelized Onions & Bulgur

This dish was inspired by Israeli stuffed eggplant. While it typically contains spiced ground beef or lamb, we showcase tangy tamarind and tomatoes, warm spices, and sweet caramelized onions, all stuffed into silky roasted eggplant.

Tags: High-Protein Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
500
FAT
8g
CARBOHYDRATES
101g
PROTEIN
16g

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INGREDIENTS

  1. 1 eggplant, cut in half lengthwise
  2. 1/4 cup sliced almonds
  3. 1/2 cup bulgur wheat
  4. 1 yellow onion, peeled and diced
  5. 2 garlic cloves, peeled and minced
  6. 1 tbsp ground cumin
  7. 1 tsp smoked paprika
  8. 1 tsp ground cardamom
  9. 1 tsp ground cinnamon
  10. 14.5 oz fire roasted diced tomatoes
  11. 2 tbsp tomato powder
  12. 1/4 cup tamarind chutney
  13. 0.25 oz parsley, leaves and tender stems chopped
  14. 1 tbsp + 2 tsp olive oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: tree nuts (almond), wheat
Tools: Aluminum foil, Small saucepan with lid, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
500
FAT
8g
CARBOHYDRATES
101g
PROTEIN
16g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the eggplant and toast the almonds

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.

2
Cook the bulgur

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)

3
Make the caramelized onion sauce

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).

4
Serve

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!

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