Stuffed Aubergine Recipe

Name: Stuffed Aubergine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Medium Size Aubergine (Eggplant); 300 grams Medium Size Bulgur Wheat; 2 teaspoons Cayenne Pepper; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 Tablespoon Red Pepper Paste; 1 whole Medium Size Onion; 3 Tomatoes; 1/2 bunches Parsley; 2 teaspoons Dried Mint; 1 cup Fresh Mint; 1/2 cups Water; 1/2 cups Extra Virgin Olive Oil; 3 cups Hot Water; 1/2 cups Extra Virgin Olive Oil; 1 pinch Dried Mint; 4 cloves Garlic, Finely Minced Or Pressed; 1/2 Lemon, Juiced; 1 cup Thick Yoghurt, To Serve

Servings: persons

10 Medium Size Aubergine (Eggplant)
300 grams Medium Size Bulgur Wheat
2 teaspoons Cayenne Pepper
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 Tablespoon Red Pepper Paste
1 whole Medium Size Onion
3 Tomatoes
1/2 bunches Parsley
2 teaspoons Dried Mint
1 cup Fresh Mint
1/2 cups Water
1/2 cups Extra Virgin Olive Oil
3 cups Hot Water
1/2 cups Extra Virgin Olive Oil
1 pinch Dried Mint
4 cloves Garlic, Finely Minced Or Pressed
1/2 Lemon, Juiced
1 cup Thick Yoghurt, To Serve

1
Cut aubergines into 2 to 3 inch long pieces and carve out the inner flesh.
2
Rest them in salted water until you prepare the filling.
3
Put bulgur wheat in a deep bowl.
4
Add all spices and pepper paste.
5
Grate onions and tomates into the bulgur wheat.
6
Add finely chopped parsley, fresh mint, olive oil and 1/2 cup water.
7
Mix and stuff the aubergines with this filling.
8
Drizzle a thin layer of olive oil at the bottom of a deep cooking pot and place the stuffed aubergines.
9
Pour in 3 cups hot water in the pot, trying not to pour into the aubergines.
10
Cook about 40 minutes until there is 1/2 cup of water left in the pot or until aubergines and the bulgur wheat are soft.
11
Turn off heat and let rest in the pot for 15 minutes.
12
For the sauce (optional): Drizzle some olive oil into a pan and heat.
13
Add a pinch of dried mint and garlic.
14
Stir quickly until you smell the mint.
15
Add lemon juice, bring to a boil for a few seconds, and turn off heat.
16
Spoon sauce over the aubergines and serve with thick yogurt on the side.
17
Afiyet olsunenjoy your meal!

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 10 Medium Size Aubergine (Eggplant), 300 grams Medium Size Bulgur Wheat, 2 teaspoons Cayenne Pepper, 1/2 teaspoons Salt, and more.

Yes, Stuffed Aubergine falls under the General 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.

That's it — enjoy your meal!

Stuffed Aubergine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions