Go Back
–+ servings
Turkish Stuffed Eggplant with Spiced Bulgur & Yogurt

Easy Turkish Stuffed Eggplant with Spiced Bulgur & Creamy Yogurt

Turkish Stuffed Eggplant with Spiced Bulgur & Yogurt is a vibrant dish with bold flavors, perfect for a hearty vegetarian meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Turkish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplants and Filling
  • 2 medium Eggplants for stuffing
  • 1 cup Bulgur wheat
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 tsp Chili flakes to taste
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 2 tbsp Fresh parsley chopped
  • 2 tbsp Olive oil
  • 1 to taste Salt
  • 1 to taste Pepper
For the Yogurt Topping
  • 1 cup Plain Greek yogurt
  • 1 tbsp Fresh lemon juice
  • 1 clove Garlic minced
  • 1 pinch Salt
Optional Garnishes
  • 1 tsp Sumac
  • 2 tbsp Fresh mint leaves for garnish
  • 2 tbsp Pomegranate seeds for garnish

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Small pot
  • Whisk

Method
 

Preparation
  1. Preheat Oven: Preheat to 375°F to ensure even cooking. Line a baking sheet with parchment or lightly oil.
  2. Prepare Eggplants: Slice eggplants in half lengthwise and scoop out most flesh, leaving a ¼-inch shell. Brush flesh and shells with olive oil.
  3. Cook Bulgur: In a pot, toast bulgur with diced onion, garlic, tomato paste, cumin, paprika, chili flakes, and olive oil. Add water and simmer for 12 minutes until fluffy.
  4. Season Filling: Stir in chopped parsley, salt, and pepper. Taste and adjust seasoning.
  5. Fill Eggplants: Spoon the spiced bulgur into each shell, packing filling firmly.
  6. Bake: Transfer to the oven and bake for 25–30 minutes until tender and edges are golden brown.
Yogurt Topping
  1. Mix Yogurt: Whisk Greek yogurt with fresh lemon juice, minced garlic, and a pinch of salt until smooth.
  2. Serve: Top each baked eggplant with the yogurt, garnish with sumac, pomegranate seeds, and mint.

Nutrition

Serving: 1stuffed eggplantCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For extra depth, drizzle olive oil and sprinkle za’atar before serving.

Tried this recipe?

Let us know how it was!