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Welcome to the fine art of stuffing vegetables, Mediterranean style.
To us Lebanese, the whole process of selecting and preparing the vegetables, then making the stuffing is a matter not to be taken lightly!
First of all, the ladies would have to prove their skills in the kitchen by coring eggplants and zucchinis leaving the finest skin possible, without breaking the vegetable. Next they should be able to achieve the perfect balance of flavor and texture between the stuffing, the vegetable, and the sauce. The ultimate threesome.
And yet again, fear not dear readers! I am here to walk you through it all.

Did you know that most Lebanese dishes exist in two versions? One is vegetarian or vegan, and another one with meat.
Isn't that just wonderful?
This diversity is especially true to all stuffed vegetables and leaves dishes.

What I particularly love about the Lebanese vegetarian version of stuffed vegetables, is that the true complexity of the flavors and texture shines when the dish has completely cooled down. That, and the generous use of lemon in it. And we all know that in the enchanted world that's in my head, my middle name is Lemon (Heart of Dixie anyone?)

So if you're looking for an unbelievably fresh and zesty yet soft and creamy summer dinner, that's the recipe for you.
Enjoy!


Zucchini and Eggplants Stuffed with Bulgur - Mehche Atih bel Burghol - Vegan Challenge Day 11

Serves 2 - 3

- 3 medium small eggplants
- 3 medium small zucchinis (or large cut in half)
- 1/2 cup lemon juice
* You can use any other vegetables of your choice for this dish (tomatoes, onions, potatoes, etc..)

For the stuffing
- 1 cup fine bulgur
- 1 small onion minced
- 1 medium tomato, finely diced
- 1 cup cooked chickpeas
- 1/2 cup chopped flat leaf parsley
- 1/4 cup chopped mint leaves
- 1/2 cup lemon juice
- 1/4 cup olive oil
- salt and pepper to taste

Roll the eggplants under the palm of your had on a hard surface to tenderize the pulp. Core the vegetables using an apple corer, or a vegetable corer like the one here. In Lebanon we usually keep the pulp to use them in an omelet, so keep that in mind for your non vegan days or friends.
If you're planning on stuffing the hollowed vegetables later, put them in a bowl full of water to keep them from browning.
Mix all the stuffing ingredients together and taste to adjust the seasoning.
Don't worry if the taste of the lemon is very prominent, it will reduce by half after cooking and cooling.
Stuff the vegetables 3/4 full and place vertically side by side in a pot. Add 1/2 cup of lemon juice, and top with water until just covered, season with salt.
**you can also cook this dish in tomato sauce: instead of the lemon and water, cover with tomato juice and season with salt and pepper.
Weigh the vegetables down with a heat proof dish, and cover the pot with the lid slightly askew. (try to type the word "askew" in Google search, see what happens :) )
Cook on medium heat until the vegetables are tender and cooked through.
Allow to cool and serve on room temperature.

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