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A plate with a roasted squash half topped with couscous, herbs, raisins, and yogurt. A fork rests on the plate. Nearby are bowls of bulgur stuffed eggplant, raisins, and a glass of water on a red surface.
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5 from 2 ratings

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!)
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dishes
Cuisine: Mediterranean
Diet: Diabetic, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: bulgur stuffed eggplant, Mediterranean eggplant recipe, stuffed eggplant
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: Thanksgiving, Valentine's Day
Time: 60 minutes or more
Servings: 4 servings
Author: Sarah Bond

Ingredients

Eggplant

  • 2 medium eggplants
  • 2 Tbsp olive oil 30 mL
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground coriander seed
  • ½ tsp cumin
  • ¼ tsp each salt and pepper

Stuffing

  • 2 cups vegetable broth 472 mL
  • 1 cup uncooked bulgur 180 g
  • ¼ cup raisins 40 g
  • ¼ cup finely chopped cilantro 20 g
  • ¼ cup finely chopped mint 20 g
  • 1 Tbsp lemon juice 15 mL
  • ¼ cup sliced almonds 28 g
  • To serve: salt pepper, plain Greek yogurt

Instructions

  • Prep Eggplant: Preheat oven to 400°F (204°C). Cut eggplants in half, lengthwise. Score each eggplant, cutting slits into just the flesh (not the skin), making about five cuts diagonally across the eggplant. Make another set of diagonal cuts the other way to create a cross-hatch pattern.
    Two whole eggplants and two halves with scored flesh, poised for a delicious transformation into bulgur stuffed eggplant, are artfully arranged on a bright red background.
  • Cook Eggplant: In a small bowl, stir together all remaining "Eggplant" ingredients. Brush the mixture onto the cut side of each eggplant. Place cut side up on a baking sheet and bake for 40 minutes until tender.
    Four seasoned squash halves, scored and spiced, share the spotlight with a savory bulgur stuffed eggplant on a baking sheet against the vibrant red background.
  • Bulgur: Bring the broth to a boil and add bulgur, then cook for 15 to 20 minutes, until tender. Drain excess liquid.
    Cooked bulgur in a black pot sits on a red surface, ready to transform into a delightful bulgur stuffed eggplant dish.
  • Scoop: When eggplant is finished, scoop the tender flesh out of the skins, being careful not to pierce through the skin.
  • Assemble: In a large bowl, toss together the scooped-out eggplant, cooked bulgur, raisins, herbs, lemon juice, and almonds. Spoon the mixture back into the eggplant skins. Taste and add salt and pepper as needed.
    Glass bowl with quinoa, greens, raisins, nuts, and a spiced protein nestled beside bulgur stuffed eggplant, set against a vibrant red background.
  • Serve: Serve warm, optionally topped with yogurt.
    A bowl of couscous with herbs and nuts is served in a roasted squash half, topped with yogurt. A fork rests on the plate, complemented by garnishes of mint and cilantro, reminiscent of bulgur stuffed eggplants vibrant presentation.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 53g | Protein: 11.4g | Fat: 11.8g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 544mg | Potassium: 1035mg | Fiber: 17.8g | Sugar: 14.4g | Calcium: 80mg | Iron: 3mg
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