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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

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


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


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


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


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


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

Nutrition Facts

Serving Size 8 Servings