Eggplant Stuffed with Bulgur and Raisins Recipe

Name: Eggplant Stuffed with Bulgur and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 3 cloves Garlic, Crushed With A Garlic Press; 1/2 cups Golden Raisins; 1/2 teaspoons Curry Powder; 2 cups Water; 1 cup Bulgur (quick Cooking Kind); 2 Eggplant; 1/4 teaspoons Salt; 1/2 cups Pine Nuts; Fresh Chopped Mint, For Garnish; 1/2 cups Greek Yogurt; ⅓ cups Water

Servings: persons

3 Tablespoons Olive Oil, Divided
3 cloves Garlic, Crushed With A Garlic Press
1/2 cups Golden Raisins
1/2 teaspoons Curry Powder
2 cups Water
1 cup Bulgur (quick Cooking Kind)
2 Eggplant
1/4 teaspoons Salt
1/2 cups Pine Nuts
Fresh Chopped Mint, For Garnish
1/2 cups Greek Yogurt
⅓ cups Water

1
Preheat oven to broil.
2
Combine 1 tablespoon olive oil, garlic, raisins and curry powder in a saucepan on medium heat and cook for 2 minutes.
3
Add water and bulgur, mix, and bring to a simmer.
4
Once simmering, cover and reduce heat to medium low.
5
Continue simmering for 15 minutes until bulgur is cooked (similar to cooking rice).
6
Meanwhile, slice eggplant in half lengthwise.
7
Use a spoon to dig out seeds (discard) and create bowls where the seeds were.
8
Lay eggplant halves on a baking sheet, cut side up.
9
Drizzle with remaining olive oil, doing your best to coat them completely.
10
Sprinkle with salt.
11
Broil under medium heat for 810 minutes, or until done.
12
For the sauce, combine yogurt and water, mix well to create a light yogurt sauce,
13
Once eggplant are done cooking, fill with the stuffing, top with pine nuts and garnish with chopped mint.
14
Drizzle yogurt sauce over top and serve.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 3 cloves Garlic, Crushed With A Garlic Press, 1/2 cups Golden Raisins, 1/2 teaspoons Curry Powder, and more.

Yes, Eggplant Stuffed with Bulgur and Raisins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Stuffed with Bulgur and Raisins

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