Mediterranean Stuffed Eggplant Recipe (With Bulgur!)

Fanci-fy your dinner game with this bulgur stuffed eggplant recipe! Studded with chewy raisins and topped with creamy Greek yogurt, it’s the perfect mix of savory and sweet. The best part? It’s ready in under an hour. (This is the recipe your weeknight dinners have been waiting for!)

Your Go-To Vegetarian Dinner

Eggplant + bulgur + raisins + Greek yogurt = pure flavor sorcery, friends. It’s the ultimate dinner combination—savory, sweet, creamy, and crunchy. (I mean, does it get any better?)

Today, we’re cooking up this bulgur stuffed eggplant (a.k.a. your weeknight cheat code when you want to feel like a MasterChef finalist). We’re talking fluffy bulgur, tangy lemon, cozy spices, and toasty almonds.

Plus, a Greek yogurt drizzle that will have you asking, “Is this… legal?” And hey, it’s secretly healthy for you, too—packed with fiber and protein that will keep you full longer than your last Netflix binge. Let’s get stuffin’!

Here’s what you’ll need

This bulgar recipe consists of two parts: the eggplant and the stuffing. For exact measurements, jump to the recipe card—this is just a quick overview!

• Eggplant: We’ll cook the eggplant portion by coating it with olive oil and seasoning it with minced garlic, smoked paprika, ground coriander seed, cumin, salt, and pepper.
• Stuffing: Though not what you may picture when you hear “stuffing,” this filling is definitely tasty enough to be served at Thanksgiving! We’ll cook our bulgur in veggie broth, then mix it with raisins, cilantro, mint, lemon juice, and sliced almonds for the ultimate Mediterranean combo.
• Yogurt Drizzle: We’ll top everything off with salt, pepper, and Greek yogurt for that *chef’s kiss* final touch. (Use dairy-free yogurt to keep things vegan!)

Making Stuffed Eggplant Is Simple

This stuffed eggplant recipe is actually really easy. You’ll just need 15 minutes of prep time and 40 minutes of cooking time. (Jump to the recipe card for the full printable instructions!)

Step 1: Prep The Eggplant
Preheat the oven to 400°F (204°C). Cut the eggplants in half lengthwise. Score each eggplant, making about five diagonal cuts across it. Make another set of diagonal cuts the other way, forming a cross-hatch pattern.

Step 2: Cook The Eggplant
In a small bowl, stir the olive oil and seasonings. Brush this mixture onto the cut side of each eggplant. Bake for 40 minutes until tender.

Step 3: Cook The Bulgur
Bring the broth to a boil and add the bulgur. Cook for 15 to 20 minutes until tender. Drain the excess liquid.

Step 4: Scoop The Eggplant
When the eggplant is finished cooking, scoop out the tender flesh, being careful not to pierce through the skin.

Step 5: Assemble The Dish
Toss the scooped eggplant, bulgur, raisins, herbs, lemon juice, and almonds in a large bowl. Spoon the mixture back into the eggplant skins. Taste and add salt and pepper as needed.

Step 6: Serve And Enjoy!
Serve warm, optionally topped with a yogurt drizzle (highly recommended!).

Recipe Tips

Don’t Skip The Broth: Cooking the bulgur in vegetable broth instead of water adds an extra layer of flavor, giving the stuffing a rich, savory taste.

Balance The Sweetness: If you find the raisins too sweet, add a pinch of smoked paprika or a splash of apple cider vinegar to the filling.

Customize Add-Ins: Don’t stop at raisins and almonds—try adding crumbled feta, diced sun-dried tomatoes, or even chopped kalamata olives. For added texture, toss in a handful of pomegranate seeds or roasted pumpkin seeds!

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