Skip to Content
Menu

Bulgur-Stuffed Eggplant

  • Save Recipe
  • Prep 30 min
  • Total 45 min
  • Ingredients 13
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Bake this delicious eggplant and bulgur dish flavored with Italian seasoning and cheese – a hearty dinner for two.
By Pillsbury Kitchens
Updated Dec 16, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 small eggplant (1 lb.)
  • 2 teaspoons olive or vegetable oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup uncooked bulgur
  • 1 teaspoon vegetable-flavor instant bouillon
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon pepper
  • 1 cup water
  • 1 medium tomato, seeded, chopped (2/3 cup)
  • 2 tablespoons shredded fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Steps

  • 1
    Heat oven to 375°F. Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp; set aside. Place shells, cut side down, in 12x8-inch (2-quart) baking dish. Pour about 1/4 cup water into dish. Cover with foil. Bake at 375°F. for 15 minutes.
  • 2
    Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, garlic and eggplant pulp; cook 1 to 2 minutes or until garlic just begins to brown, stirring constantly.
  • 3
    Add bulgur, bouillon, salt, Italian seasoning, pepper and water; mix well. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed.
  • 4
    Stir cooked bulgur mixture. Stir in tomato, cheese and parsley. Spoon mixture into eggplant shells.
  • 5
    Bake at 375°F. for 10 to 15 minutes or until shells are tender and bulgur mixture is thoroughly heated. If desired, add salt and pepper to taste and sprinkle with additional cheese.

Tips from the Pillsbury Kitchens

  • tip 1
    Purchase a firm, smooth-skinned eggplant that feels heavy for its size. Avoid those with soft or bruised spots. Eggplant is quite perishable; store in a cool, dry place and use it within one or two days, or refrigerate it for a day or two longer.
  • tip 2
    Make this a vegan entrée by simply omitting the Parmesan cheese. Garnish the stuffed eggplant with small ripe olives and extra chopped fresh parsley.
  • tip 3
    A spinach, orange and red onion salad or tossed green salad dressing with red wine vinaigrette is a fresh companion to this hearty entrée. Serve it with crisp breadsticks.

Nutrition Information

290 Calories, 8g Total Fat, 10g Protein, 44g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
4mg
1%
Sodium
1050mg
44%
Total Carbohydrate
44g
15%
Dietary Fiber
12g
48%
Sugars
9g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved