bulgur wheat and kidney beans stuffed eggplant

Serves: 2

Ingredients:
1 large eggplant
2 teaspoons oil
¼ cup bulgur wheat
1 cup boiling water
1 tablespoon diced onion
1/8 teaspoon cumin powder
1/8 teaspoon chili powder
1 clove garlic, minced
¼ cup chopped tomatoes
¼ cup kidney beans
1 cup sliced spinach
1 tablespoon diced peppers
1 teaspoon salt
½ teaspoon pepper
2 tablespoons parmesan cheese
2 tablespoons sour cream
¼ cup fresh coriander

Method:
preheat oven to 190℃. spray a baking tray with “spray and cook”. slice eggplant in half, lengthwise, sprinkle with salt and set aside for 10 minutes, then rinse well and scoop out and reserve the flesh. leave some flesh to form a shell.
brush with 5ml oil, season with a pinch of salt and bake for 5-7 minutes, set aside. soak bulgur wheat in 250ml of hot water for 30 minutes, then fluff with a fork.
in a saucepan, heat remaining oil. add in onion, cumin powder, chili powder, garlic, andd tomatoes. simmer for 8-10 until a sauce consistency is reached. add the diced reserved eggplant flesh and kidney beans and simmer for a further 5 minutes. remove from heat.
mix in the bulgar wheat, spinach, and peppers. season with salt and pepper. fill eggplant with tomato-bulghur filling. top with a sprinkle of cheese and bake for 15 minutes or until golden and bubbly.
garnish eggplant with sour cream and coriander or as desired and serve.