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Bulgur Stuffed Eggplants with Tamarind, Currants & Pine Nuts
THE FULL HELPING16Ingredients
70Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup bulgur wheat
- 3 eggplants (small, about 8-9 ounces each)
- coarse salt
- 1 Tbsp. olive oil (plus extra for brushing)
- 1 onion (chopped)
- 1 tomato (chopped)
- 4 cloves garlic (minced)
- 2 Tbsp. tamarind paste
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 cup currants
- 3 Tbsp. pine nuts (toasted)
- red wine vinegar (Splash of)
- crushed red pepper flakes
- 1 cup parsley leaves (chopped)
- 1 batch dressing (tahini, such as my tahini drizzle, tahini green goddess dressing, or tahini mint dressing)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium1620mg46% |
| Protein11g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber22g88% |
| Sugars15g |
| Vitamin A90% |
| Vitamin C80% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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