Eggplants stuffed with bulgur

Ingredients:

• 1/2 cup medium bulgur
• 1/3 cup olive oil, plus more
• 3 Japanese eggplants, halved lengthwise
• 2/3 cup chopped walnuts
• 1/2 large red onion, coarsely chopped
• 1 stalk of celery, peeled and coarsely chopped
• 1 crushed clove of garlic
• 1 cup fresh cilantro (packed firmly)
• 3 tablespoons fresh tarragon
• 1 teaspoon ground coriander
• 3 tablespoons white wine vinegar
• Salt and ground black pepper
• 1/4 cup crumbled feta cheese

Preparation:

1. Place the bulgur in a bowl and add 1/4 teaspoon of salt and 1 cup of boiling water. Cover and let stand until the bulgur is tender and the water is absorbed, about 30 minutes. Stir with a fork.
   
   Heat olive oil in a large skillet over medium-high heat. Place the eggplant halves cut-side down in the skillet, season with salt, then place another skillet on top, and then place the heavy jars on top.
   
   Cook until the eggplants are tender and golden brown, about 6 minutes. Remove the weights, turn the eggplants over, season with salt, then replace the weights and cook for another 5 minutes. Transfer to a plate lined with paper towels and let cool.
2. In a food processor, pulse the walnuts, onion, celery, and garlic until coarsely chopped. Add the cilantro, tarragon, and coriander. Blend until smooth.
   
   Add the bulgur and red wine vinegar and pulse once or twice to combine. Add a teaspoon of salt and pepper to taste. Spread the bulgur mixture evenly over the cut sides of three eggplant halves, then top with the remaining halves to form a "sandwich." Wrap tightly in plastic wrap and refrigerate for at least an hour.
   
   Cut the stuffed eggplants into pieces, sprinkle with feta cheese and drizzle with olive oil.