Bulgur-Stuffed Eggplant

Prepare the eggplants by trimming away the raised calyx around the stem of each one, then scoop out the flesh using a circular motion while keeping the skin intact.

Dissolve the salt in the water and fully submerge the hollowed eggplants to preserve their color and reduce bitterness while preparing the filling.

To toast the bulgur, if desired, heat the olive oil in a pot over high heat and add the bulgur. Alternatively, add it directly to the filling without toasting.

. Allow 3 minutes.

Transfer the toasted bulgur from the pot to a wide glass bowl and spread it out so it cools evenly. Leave it in the bowl until completely cool to prevent the filling ingredients from wilting when added.

Add the parsley, onion, tomato, dried mint, bell pepper, green chili, garlic, tomato paste, pepper paste, and pomegranate molasses to the bulgur.

Add the salt, black pepper, citric acid, olive oil, and chickpeas to complete the filling, or use lemon juice instead of citric acid.

Mix the filling thoroughly until the vegetables and seasonings are evenly distributed throughout the bulgur and the mixture is well combined.

Remove the eggplants from the soaking solution and drain them thoroughly inside and out so no excess water remains. Fill each eggplant without packing it completely, leaving some space at the opening for the bulgur to expand as it cooks.

Combine the tomatoes, salt, chicken stock powder, tomato paste, and water in a large pot, mixing until well blended into a sauce.

Heat the sauce over medium-high heat until it reaches a full boil and has an even consistency.

Gently place the stuffed eggplants in the boiling sauce over medium-high heat, arranging them in the pot without overcrowding.

Cover the pot and simmer the eggplants for 30 minutes, until tender and the filling is cooked through.

While the eggplants are simmering, check for doneness with a fork or knife; it should slide easily through the tender skin.

Transfer the eggplants to a serving dish and spoon the hot sauce over them, keeping them neatly arranged and intact.