Mediterranean Stuffed Eggplant

1. 1

   Rinse each eggplant and cut in half lengthwise.

2. 2

   Lightly spray the inside of the slow cooker with oil.

3. 3

   Add Bulgar, cumin, and pressed garlic into the slow cooker, then cover with vegetable broth.

4. 4

   Nestle the eggplant halves open face down into the liquid. They may overlap slightly depending on the size of the slow cooker.

5. 5

   Cook on low for 6 hours until eggplant is tender. Remove eggplant from the slow cooker and fluff the bulgur wheat.

6. 6

   In a small glass bowl, mix hummus, 1/2 of lemon (juiced), and olive oil, stirring to combine.

7. 7

   Mix hummus mixture, chopped olives, tomatoes and parsley into the bulgur wheat, stirring to combine.

8. 8

   With a fork or knife, gently spread apart the inside of the eggplant to make room for the bulgur mixture.

9. 9

   Fill each eggplant with 1/4 of the mixture, top with feta and an extra squeeze of lemon before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.