Apricot Ginger Teriyaki Glazed Stuffed Eggplant Boats with Herbed Bulgur

Apricot Ginger Teriyaki Glazed Stuffed Eggplant Boats with Herbed Bulgur

Roasted eggplant halves are scooped, sautéed, and mixed with a savory tomato-olive filling then finished under a broiler brushed with Apricot Ginger Teriyaki Glaze for a glossy, caramelized top. Serve on a bed of lemony herbed bulgur for a colorful, vegetarian main that’s sweet, tangy, and deeply satisfying.

Ingredients

• 2 medium globe eggplants (about 2 pounds total), halved lengthwise
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt plus more for seasoning
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium tomato, seeded and diced (about 1 cup)
• 1/3 cup Kalamata olives, pitted and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes optional
• 1/3 cup toasted pine nuts or chopped walnuts
• 1/4 cup chopped fresh parsley plus extra for garnish
• 1/4 cup chopped fresh mint
• 1 cup bulgur wheat (medium grind)
• 1 1/4 cups vegetable broth or water
• Zest and juice of 1 lemon
• 3 tablespoons Coo Moo Apricot Ginger Teriyaki Glaze (product link) plus 2 tablespoons for brushing
• 2 tablespoons soy sauce or tamari
• Freshly ground black pepper to taste
• Optional: 2 tablespoons crumbled feta or a dollop of labneh to serve

Instructions

1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment or foil.
2. Score the flesh of each eggplant half with a sharp knife in a diamond pattern, being careful not to cut through the skin. Brush the cut sides with 2 tablespoons olive oil and sprinkle 1/2 teaspoon salt evenly. Place cut-side down on the prepared sheet and roast 25-30 minutes, until the flesh is very tender and lightly browned.
3. While eggplant roasts, make the bulgur. In a small saucepan bring 1 1/4 cups vegetable broth to a boil. Stir in the bulgur, reduce heat to low, cover, and simmer 12 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Stir in lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt. Keep covered and warm.
4. When eggplants are cool enough to handle, scoop out the soft flesh with a spoon into a bowl, leaving about a 1/4-inch shell so the boats hold their shape. Chop the scooped flesh roughly.
5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and sauté 4-5 minutes until translucent. Add garlic and cook 30 seconds. Stir in the chopped eggplant flesh, diced tomato, and chopped olives. Cook 6-8 minutes until mixture is slightly reduced and flavorful.
6. Add smoked paprika, cumin, crushed red pepper flakes if using, soy sauce, pine nuts, and 3 tablespoons Coo Moo Apricot Ginger Teriyaki Glaze. Cook 2-3 more minutes, stirring so the glaze coats the filling and begins to caramelize. Remove from heat and stir in chopped parsley and mint. Season with black pepper and additional salt if needed.
7. Turn oven to broil on high. Arrange the eggplant shells cut-side up on the baking sheet. Spoon the warm filling into each boat, pressing lightly to mound. Brush the tops with the remaining 2 tablespoons Apricot Ginger Teriyaki Glaze for a glossy finish.
8. Broil 2-4 minutes, watching closely, until the glaze is bubbling and edges are browned. Remove from oven.
9. To serve, spread a bed of herbed bulgur on a platter or individual plates, place an eggplant boat on top, and garnish with extra parsley, a squeeze of lemon, and optional crumbled feta or labneh dollop. Drizzle any pan juices over the bulgur. Serve warm.

Notes

• This recipe highlights the Apricot Ginger Teriyaki Glaze as both a cooking glaze and a finishing sauce to create sweet-savory caramelization while keeping the dish bright with lemon and fresh herbs.
• Make ahead: roast and scoop eggplants and prepare bulgur up to a day ahead. Store components separately and assemble before broiling.
• Swap bulgur for farro or quinoa for a gluten-free option. Omit nuts for nut-free diets.