Halal Stuffed Eggplant with Bulgur and Herbs (Turkish)

• 4 medium eggplants, halved lengthwise
• 1 cup bulgur wheat
• 1 onion, 3 garlic cloves, 1 bell pepper, tomatoes
• 2 tbsp olive oil, Turkish spices (cumin, allspice, paprika)
• Fresh parsley, mint, dill, lemon zest
• 1½ cups vegetable broth or water

1. 1Scoop out eggplant flesh, chop it, and sauté with onion, garlic, pepper, and tomatoes. Add bulgur and herbs; cook 2 minutes.
2. 2Stuff mixture into eggplant halves. Place in baking dish, drizzle with oil, and pour broth around.
3. 3Cover and bake at 375°F for 40-45 minutes until eggplants are soft. Uncover last 10 minutes.

Nutrition values are estimates.