Stuffed eggplant with bulgur salad

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Combine 2 tablespoons of olive oil with 1 tablespoon of World Spice Blend - Za'atar. Halve the eggplants and brush the insides with the marinade. Place the eggplants flat-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes.

Meanwhile, cook the bulgur wheat according to the package directions. Finely chop the scallions. Wash and peel the carrots. Slice them. Dice the tomatoes. Using a spoon, scrape out about half of the roasted eggplant. Combine all the vegetables and bulgur wheat in a bowl and add 2 tablespoons of olive oil, 1 tablespoon of World Spice Blend - Za'atar, and season with black pepper and sea salt to taste.

Toast the almonds in a pan without oil until golden brown. Serve two hollowed-out eggplant halves on a plate. Fill with the bulgur salad and garnish with the toasted almonds.