Turkish Stuffed Eggplant - Wild Garden

Turkish Stuffed Eggplant

June 24, 2016

  • Yields: 8 Servings


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

1/3 cup fresh parsley, chopped

2 tbsp fresh dill, finely chopped

1 cup olive oil

Salt to taste


1Preheat oven to 450°F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.

2Place eggplants on the baking sheet, and bake for 20 minutes, or until tender.

3Cook bulgur according to package instructions. Empty contents into large mixing bowl.

4Heat 2 tablespoons of olive oil over medium heat and sauté onions until tender.

5Add garlic and cook for 30 seconds to a minute. Combine onions, garlic, and remaining ingredients with bulgur.

6Spoon bulgur mixture into each of the eggplant halves. Enjoy!!