Print Options:

Turkish Stuffed Eggplant

Yields1 Serving

 1 pouch of Wild Garden brand Bulgur Pilaf
 4 medium eggplants, cut in half, lengthwise
 1 large red onion, thinly sliced
 8 garlic cloves, finely diced
 3 large tomatoes, chopped
 0.33 cup fresh parsley, chopped
 2 tbsp fresh dill, finely chopped
 1 cup olive oil
 Salt to taste
1

Preheat oven to 450°F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.

2

Place eggplants on the baking sheet, and bake for 20 minutes, or until tender.

3

Cook bulgur according to package instructions. Empty contents into large mixing bowl.

4

Heat 2 tablespoons of olive oil over medium heat and sauté onions until tender.

5

Add garlic and cook for 30 seconds to a minute. Combine onions, garlic, and remaining ingredients with bulgur.

6

Spoon bulgur mixture into each of the eggplant halves. Enjoy!!

Nutrition Facts

Serving Size 8 Servings