Eggplants stuffed with bulgur

Name: Eggplants stuffed with bulgur
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Eggplant 1.75 lbs; Thyme 8 sprigs; Rosemary 4 sprigs; Garlic 2 cloves; Extra virgin olive oil 1 ½ tbsp; Fine salt 1 tsp; Black pepper 1 tsp; Bulgur 0.56 cup; Datterino tomatoes 0.6 lb; Cucumbers ½ cup; Feta cheese 1.5 oz; Celery 1 oz; Basil 10 leaves; Extra virgin olive oil ½ tbsp

it br de es fr

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Stuffed eggplant with bulgur stuffing brings a tasty twist to your summer meals. Super tasty. These tender eggplant boats are filled with juicy tomatoes, crisp celery, and cool cucumbers, all tossed with the hearty texture of bulgur. Really good stuff. The bulgur offers a moist bite that pairs wonderfully with the slightly crispy edges of roasted eggplant.

And here's the thing, what really makes this Greek-inspired dish stand out is the inclusion of feta cheese. The feta’s tangy, creamy flavor lifts each bite, and when you add fresh basil, the aroma is really really amazing. This vegetarian stuffed eggplant is light yet satisfying, perfect when you crave a healthy dish that doesn’t weigh you down on a hot day.

Look, this version is different from the heavier, meat-filled Italian stuffed eggplants. It embraces a Greek and Middle Eastern vibe. The combination of bulgur and feta? So so good. It's like family lunches on the islands, especially when eggplants are in season. This bulgur stuffing isn’t just tasty—it’s a fantastic way to incorporate more plant-based foods into your diet. Pretty simple.

With eggplants acting as little boats for the veggie-packed filling, you get a meal that’s colorful and satisfying. The golden tops and the fresh green of the basil make it as appealing to the eyes as it is to the palate. And the sauce? Often served as a main dish on a Sunday or as part of a plant-based dinner spread, these eggplants hold up well even at room temperature. No question.

If you love experimenting with easy bulgur recipes or just want something different for dinner, stuffed eggplant like this gives you a burst of flavor without much hassle. Seriously good. It’s a fresh, light way to enjoy the best of Greek and Mediterranean cuisine, showing how simple ingredients can create something really really delicious. Whether you're hosting a gathering or just enjoying a quiet meal at home, this dish offers a satisfying culinary experience from the bright flavors of the region. Enjoy it with friends or family, and savor the taste of summer in every bite. For sure.

INGREDIENTS

Ingredients for the eggplants: Eggplant 1.75 lbs (800 g); Thyme 8 sprigs; Rosemary 4 sprigs; Garlic 2 cloves; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt 1 tsp; Black pepper 1 tsp

For the stuffing: Bulgur 0.56 cup (100 g); Datterino tomatoes 0.6 lb (250 g); Cucumbers ½ cup (50 g); Feta cheese 1.5 oz (40 g); Celery 1 oz (25 g); Basil 10 leaves; Extra virgin olive oil ½ tbsp (10 g)

Preparation

How to prepare Eggplants stuffed with bulgur

To prepare the eggplants stuffed with bulgur, first prepare the eggplants: trim them and cut them in half lengthwise 1, then score the flesh deeply with the blade of a knife creating a sort of checkerboard but being careful not to cut through the skin 2. Rub the surface of the eggplants with the garlic clove 3.

Season with salt 4, pepper, and oil 5 and place the thyme and rosemary sprigs on top 6. Initially cook the eggplants for 20 minutes in a preheated static oven at 428°F.

Meanwhile, wash the cherry tomatoes and cut them into quarters 7, peel the cucumbers and cut them into cubes 8 and do the same with the celery 9. Collect the vegetables in a bowl and set them aside.

After the 20 minutes of cooking the eggplants, remove the aromatic herbs 10, cover with aluminum foil 11, and bake again for another 10 minutes: the eggplants will cook for a total of 30 minutes. In the meantime, boil the bulgur in salted boiling water 12 and cook it for about 10 minutes, or for the time indicated on the package.

Once cooked, the eggplants will be very soft 13: remove the pulp with the help of a spoon, collecting it in a bowl 14, and set aside the shells. At this point, add the eggplant pulp to the diced vegetables that you cut earlier 15.

Add the basil leaves 16 (set some aside for garnish) and the drained bulgur 17. Finally, season with a drizzle of oil 18 and mix well to combine everything.

Fill the hollowed eggplants with the bulgur and vegetable stuffing 19, then add the crumbled feta 20 and a grind of pepper: your eggplants stuffed with bulgur are ready to be served 21!

Storage

The eggplants stuffed with bulgur can be stored in the refrigerator for up to one day. Freezing is not recommended.

Advice

If you wish, you can enrich the stuffing with dried fruit like almonds or pine nuts. Alternatively to bulgur, you can use couscous or, for a gluten-free version, quinoa.

For the translation of some texts, artificial intelligence tools may have been used.