Eggplant + bulgur + raisins + Greek yogurt = absolute magic. It’s the flavor combo you didn’t know you needed, but you’ll be so glad you tried! Today we’re cooking up Bulgur Stuffed Eggplant, one of my favorite dishes that is basically guaranteed to become a regular on your dinner table. Made with loads of seasonings, lemon juice, and even sliced almonds, this dish presents all of the flavors in one savory dish. You can even top it with Greek yogurt for extra flavor and oomph. I love that this dish is so filling and satisfying. Plus, the bulgur has a good amount of fiber and protein. Let’s cook!
Here’s what you’ll need
The ingredients for this bulgur recipe are divided into two parts: the eggplant ingredients, and the stuffing ingredients. EggplantFor the eggplant portion, we’ll be cooking it by coating it with olive oil and then adding minced garlic, smoked paprika, ground coriander seed, cumin, salt, and pepper for flavor. StuffingThough not what you may be picturing when you hear “stuffing,” the filling for this recipe is definitely delicious enough to be served on Thanksgiving! We’ll use vegetable broth to cook our bulgur, and then we’ll mix that with raisins, cilantro, mint, lemon juice, and even sliced almonds. Then, we’ll top that with salt, pepper, and Greek yogurt.
How to make stuffed eggplant
Making this stuffed eggplant recipe is actually pretty easy. We’ll begin by prepping and cooking the eggplant, and then we’ll cook the bulgur before assembling everything together. In total, you’ll need 15 minutes of prep time and 40 minutes of cooking time. Step 1: Prep the eggplantPreheat the oven to 400°F (204°C). Cut the eggplants in half lengthwise. Score each eggplant, cutting slits into the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern. Step 2: Cook the eggplantIn a small bowl, stir together all of the remaining “eggplant” ingredients. Brush a mixture onto the cut side of each eggplant. Place the cut side up on a baking sheet and bake for 40 minutes, or until tender. Step 3: Cook the bulgurBring 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 eggplantWhen the eggplant is finished cooking, scoop out the tender flesh, being careful not to pierce through the skin. Step 5: Assemble the dishIn a large bowl, toss together the scooped eggplant, cooked bulgur, raisins, herbs, lemon juice, and almonds. Spoon the mixture back into the eggplant skins. Taste and add sat and pepper as needed. Step 6: Serve and enjoyServe warm, optionally topped with yogurt.
What to serve with stuffed eggplant
Though it is pretty filling on its own, you may want a side dish to make this stuffed eggplant feel like a meal! Because this is filling and could be considered a “heavy” meal (as grain dishes often are), I recommend pairing this with light sides like Easy Baba Ganoush, Shaved Brussels Sprout Salad, Spring Radish Salad, or Greek Baked Feta!
More recipes featuring eggplant
Eggplant is so much more versatile than people give it credit for! Here are some of my favorite eggplant recipes, all made using delicious, easy ingredients.
Eggplant Bacon Eggplant Parmesan Poppers Stuffed Eggplant Parmesan Korean Eggplant Tacos Roasted Eggplant with Mint Sauce and Feta
