Kibbeh-Stuffed Eggplant Boats with Pine Nuts and Herbs

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Slice the eggplants in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1 cm border to create boats. Reserve the scooped flesh and chop it finely.

3. 3

   Brush the eggplant boats with 1 tablespoon of olive oil and place them cut side up on a baking tray. Roast in the oven for 20 minutes until slightly softened.

4. 4

   Meanwhile, place the bulgur wheat in a bowl and cover with hot water. Let it soak for 10 minutes, then drain well and squeeze out excess water.

5. 5

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

6. 6

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

7. 7

   Stir in the chopped eggplant flesh, pine nuts, ground cinnamon, salt, and black pepper. Cook for another 5 minutes until the mixture is fragrant and the eggplant is tender.

8. 8

   Remove from heat and stir in the soaked bulgur wheat and chopped parsley. Mix well to combine.

9. 9

   Spoon the kibbeh mixture into the roasted eggplant boats, pressing down gently to fill.

10. 10

    Return the stuffed eggplants to the oven and bake for another 20 minutes, until the tops are golden and the filling is heated through.

11. 11

    Remove from the oven, let cool slightly, and serve garnished with extra parsley if desired.