Stuffed Bulgur Eggplant with Chermoula | Vegan Recipes | Veganuary

Ingredients

• 4 eggplants
• 3–4 tablespoons of good-quality olive oil
• juice of 1 lemon
• pinch of sea salt
• freshly ground black pepper
• 1 tablespoon olive oil
• 1 large red onion or 2 small, finely sliced
• 4 garlic cloves, thinly sliced
• 1 teaspoon paprika
• 2 cups vegetable stock
• 1 heaping cup bulgur wheat
• 3 tablespoons chopped flat-leaf parsley
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 heaping tablespoon cilantro, roughly chopped
• 1 heaping tablespoon flat-leaf parsley, roughly chopped
• 2 garlic cloves, crushed
• ½ red chili, deseeded and finely chopped
• grated zest and juice of 1 unwaxed lemon
• 1 teaspoon smoked paprika
• Scant 1/2 cup olive oil
• teaspoon salt, or more to taste if needed