Roasted Tomatoes Stuffed with Creamy Bulgur, Eggplant and Oregano Feta Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the tops off the tomatoes and set them aside, then carefully scoop out the flesh with a spoon. Finely chop the removed tomato flesh and reserve it. Place the hollowed tomatoes in a baking dish and sprinkle a pinch of salt inside each one.

2. 2

   Place the diced eggplant on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 20 minutes at 200 °C / 400 °F, stirring once halfway through, until tender and lightly browned.

3. 3

   Meanwhile, place the bulgur in a heatproof bowl. Pour in the hot water or vegetable broth, cover, and let stand for 12 minutes until the liquid is absorbed. Then fluff with a fork.

4. 4

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more. Add the chopped tomato flesh and cook for 4 minutes so it loses some of its moisture.

5. 5

   Add the roasted eggplant, cooked bulgur, half of the parsley, the lemon zest, half of the oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Mix well and cook for 2 minutes to bring the flavors together. Remove from the heat.

6. 6

   Stuff the tomatoes with the bulgur mixture and arrange them snugly in the baking dish. If desired, rest the reserved tomato tops slightly tilted over each tomato or place them alongside in the dish.

7. 7

   In a small bowl, combine the feta cheese, breadcrumbs, the remaining parsley, the remaining oregano, and the final tablespoon of olive oil. Spoon this mixture over the stuffed tomatoes, pressing gently to create a light crust.

8. 8

   Bake the stuffed tomatoes for 25 minutes at 190 °C / 375 °F, until the tomatoes are tender but still holding their shape and the tops are golden. Let rest for 5 minutes before serving.