The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day by The Editors at America's Test Kitchen

Author:The Editors at America's Test Kitchen [Kitchen, The Editors at America's Test]
Language: eng
Format: azw3
ISBN: 9781940352640
Publisher: America's Test Kitchen
Published: 2016-12-27T05:00:00+00:00

1. Adjust oven racks to upper-middle and lowest positions, place parchment paper–lined rimmed baking sheet on lowest rack, and heat oven to 400 degrees.

2. Score flesh of each eggplant half in 1-inch diamond pattern, about 1 inch deep. Brush scored sides of eggplant with 1 tablespoon oil and season with salt and pepper. Lay eggplant cut side down on hot sheet and roast until flesh is tender, 40 to 50 minutes. Transfer eggplant cut side down to paper towel–lined baking sheet and let drain.

3. Toss bulgur with water in bowl and let sit until grains are softened and liquid is fully absorbed, 20 to 40 minutes.

4. Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, 5 minutes. Stir in garlic, oregano, ½ teaspoon salt, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Off heat, stir in bulgur, tomatoes, ¾ cup Pecorino, pine nuts, and vinegar and let sit until heated through, about 1 minute. Season with salt and pepper to taste.

5. Return eggplant cut side up to rimmed baking sheet. Using 2 forks, gently push eggplant flesh to sides to make room for filling. Mound bulgur mixture into eggplant halves and pack lightly with back of spoon. Sprinkle with remaining ¼ cup Pecorino. Bake on upper rack until cheese is melted, 5 to 10 minutes. Sprinkle with parsley and serve.

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