Stuffed Eggplant

recipe

• Step 1
  Preheat the oven to 200°C. Wash the eggplants then cut them in half lengthways. Score the flesh with a sharp knife (basically just cut a diamond pattern into it).
• Step 2
  Pour a drizzle of olive oil on it, salt and pepper it and put in the oven for 30 minutes at 200°C.
• Step 3
  Meanwhile, cook the bulgur wheat following the instructions on the packet, and strain them when they're done.
• Step 4
  Shell the pomegranate to collect the seeds
• Step 5
  Chop the herbs.
• Step 6
  Mince the garlic.
• Step 7
  Once it's is cooked, gently remove the inside of the eggplant with a spoon. (Keep the eggplant shells!)
• Step 8
  Roughly chop the pieces and mix them with garlic.
• Step 9
  Mix them in a bowl with herbs, bulgar, pomegranate seeds and crumbled feta. Season and mix well.
• Step 10
  Fill the eggplant shells with the mixture, then put back in the oven for 5 extra minutes at 200°C before serving with a green salad. Enjoy !