For this recipe I recommend purchasing baby eggplant, they are about 2-3 inches long. They are tender, and when the flesh is cooked right, they have a sweet nutty flavor. I recommend serving these at room temperature on a platter with grilled pita bread, olives, and other snacks.
You can find bulgur (cracked wheat) in the Mediterranean section of your grocery store.
Grilled Eggplant with Bulgur, Feta and Toasted Almonds – 20 servings
4 1/2 tablespoons olive oil
1 small onion, finely chopped
1 teaspoons garlic, minced
1 teaspoons ground coriander
1/8 teaspoon ground cinnamon
1 cups vegetable broth
3/4 cup bulgur
1/2 cup tomato, diced
1/3 cup toasted slivered almonds
Kosher salt and freshly ground pepper
10 baby Mediterranean-style eggplant, halved lengthwise
1/2 cup crumbled feta
Prepare a grill to medium heat.
In a large sauté pan, warm 1 1/2 tablespoons of the oil over medium heat. Add the onion and sauté until golden brown, 6 minutes. Add the garlic, coriander and cinnamon and sauté until fragrant. Add the broth and bulgur and bring to a simmer. Reduce the heat to low, cover and cook until the broth has been absorbed, about 10 minutes. Transfer the bulgur to a bowl and stir in the tomato, almonds and feta. Season to taste with salt and pepper and set aside.
Use a paring knife to score the cut side of the eggplant with deep crosshatching. Brush the eggplant all over with the remaining olive oil and season with salt and pepper. Grill the eggplant, cut side down and with the grill covered, until it is tender when a fork is inserted in the flesh, about 7 minutes per side.
Garnish platter with mint sprigs, and place eggplant on platter. Divide bulgur mixture evenly onto the eggplant centers.
Serve warm or at room temperature with a crisp glass of white wine.