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Stuffed Eggplants with Herbed Bulgur — Recipes from the Kitchn
Ingredients
  • 6 small eggplants
  • 5 tablespoons olive oil, divided
  • 1 teaspoon sea salt
  • ½ teaspoon crushed black pepper
  • 1 teaspoon za'atar spice
  • 1 cup dry bulgur wheat
  • ½ cup fresh parsley leaves, tightly packed
  • ¼ cup fresh cilantro leaves, tightly packed
  • ¼ cup scallions, thinly sliced (about 2 stalks)
  • ¼ cup toasted pine nuts, plus more for garnish (optional)
  • ¼ cup pomegranate seeds, plus more for garnish (optional)
  • ½ lemon, zested and juiced
Steps
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