Stuffed eggplant
Recipe Type: Appetizer
This dish can equally be main course or light dinner. Light, healthy and delicious! This recipe serves 4 people.
  • 2 medium size eggplants
  • ½ tsp smoked paprika
  • ¼ tsp powdered coriander
  • 1 onion
  • 2 garlic cloves
  • olive oil
  • salt, pepper
  • 3.3 oz (100 g) bulgur
  • 2 tbsp tomato puree
  • 2 tbsp ground Parmesan cheese
  • some Feta cheese
  1. Wash eggplants, cut in half lengthwise, spoon out their meat and chop it into cubes. Set aside.
  2. Sprinkle spooned out eggplants with some olive oil, salt and pepper, put them onto parchment paper and bake for 20 minutes in oven preheated to 329 F (200 Celsius).
  3. In the meantime, heat some olive oil in a pan, add finely shopped onion, garlic and cut eggplant parts. Add spices and tomato puree. Cook on low heat for about 15 minutes. If necessary, add some water.
  4. Cook bulgur in 2 cups of salted water, for 15 min. Combine with the rest of the filling.
  5. Stuff eggplant shells, sprinkle with parmesan and crumbled feta cheese. Bake for about 20 minutes at 392 F (200 Celsius).
Recipe by Honest Cooking at