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.