Middle Eastern Bulgur Stuffed Eggplants

bulgur stuffed eggplants
It’s funny (kinda)…
I’ve miss pronounced many a things in my wee lifetime … to the point where I have to ensure people, I actually can speak (even though I speak so fast half the time, it tends to sound more like “sjdfsedfsasdzlskjdjfkljslhdgjhfgbbzbv”).

Don’t get me started on how to say chorizo.
I was chatting with some Spanish friends the other day, and food came up (my kinda conversation topic/only conversation topic) and I mentioned chorizo thinking “oh yeah, tots in the Spanish zone now, 2 points for me”.
But, lone behold, mega fail Bec… they understood everything I said EXCEPT the word chorizo, which probs sounded like “dkjfskndfnnncdsr” to them, cause my pronunciation was so far off.
(I’ve been corrected now and am never looking back at my previous naivety at such a wonderful word & food. My sincerest apologies chorizo)

bulgur stuffed eggplants
Man, and I don’t know why but ‘Dulce de Leche’ (I sound like a fool trying to pronounce that in my own head, let alone out loud…) has tripped me up so many times, you’d think I’m swearing at you the way I say it.

It’s like those words you see in a book, and can’t be bothered trying to figure out how to pronounce it properly, so from hence forward that particular word/name becomes, for example,  “sdjfk” in your head, and you know what that word means, but can’t for the life of you can figure out how to say it. (welllllll maybe that’s just me…. maybe i’ll keep that to myself next time…).

Luckily for me (and you), blog posting isn’t an audio kinda thing, so unfortunately you won’t get the fun of hearing me mega stumble over my words… and potentially mistaken it for a swear word or who knows what else.

bulgur stuffed eggplants
So, to segway completely unsubtly …. I’ve been saying Bulgur wheat 100%, totally wrong in my head… because well…that’s just what I seem to do…
I’d been saying it ‘burgal’.

I mean, who even does such a sick sick thing??!

Cause that’s what Bec does, offend food in the most obscene manner.
I’m not proud of it and it took being corrected by the lady at the health food store when trying to find it, but I’m here, I made it through the wilderness, and hence forwards in my tiny weeny brain, it is officially, “BULGUR wheat”.

I’ve got my friend BULGUR wheat here, and combined it with it’s best pals to make a super delicious and light lunch.
Cumin spiced eggplants filled with the goodness of herbs, bulgur, almonds, pomegranate and a herby yoghurt sets everything off on a dance.
I’ve been so into Cumin for the past couple of months, and putting it on everything from all sorts of roast veggies, creamy dressings to chicken marinade. I’m so for it.


2 small eggplants
1 tbsp cumin
4 tbsp olive oil
1 brown onion, diced
1 garlic clove, crushed with garlic crusher, or chopped finely
3/4 cup bulgur wheat
2 spring onions, sliced thinly
1 tbsp heaped mint, chopped finely (plus extra for garnish)
1 tbsp heaped coriander, chopped finely (plus extra for garnish)
Juice of 1 lime
1/4 cup sliced almonds
1/2 cup pomegranate seeds
salt and pepper

Herb Yoghurt:
4 tbsp greek yoghurt
1 tbsp heaped mint, chopped finely
1 tbsp heaped coriander, chopped finely
1/2 juice of a lime
salt and pepper

1. Preheat the oven to 220C. Slice the eggplants in half lengthways. Using a small knife, cut a border inside each eggplant about ½-1cm thick. Using a spoon, scoop out the eggplant flesh, so that you have 4 shells.
2. Brush the eggplant shells with 2 tablespoons of the oil, sprinkle over the cumin, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
3. Cook bulgur wheat according to packet instructions (mine was on the stove top, but it can also be cooked by pouring over boiling water and leaving to stand for around 20mins). Use double water to bulgur quanities.
4. Heat 1 tablespoon of oil in a saucepan and cook garlic and onion until soft. Add the chopped eggplant flesh and cook through.
5. Once the bulgur is cooked, pour it into a bowl, along with the onion eggplant mixture, spring onions, mint, coriander, lime juice, 1 tablespoon olive oil and seasoning. Stir to combine.
6. When the eggplant shells are tender, remove the from the oven and reduce the heat to 200C. Fill the eggplant shells with the bulgur mixture. Place back in the oven and cook for another 15 minutes, sprinkling over the sliced almonds with 5 minutes to go before the eggplants are ready.
7. To make the herb yoghurt, stir together all the ingredients and season to taste.
8. To serve, garnish the eggplants with the herb yoghurt, mint, coriander and pomegranate.



  1. Middle-eastern + eggplant is my favourite! These look absolutely stunning, and love all the herbs, the yogurt, almonds, those pops of flavour with pomegranate seeds (how GOOD are they??!). And hahaha I am a word mis-pronouncer from way back – it always used to happen because I did heaps of reading as a kid, so would come out with these words that I had only read but never heard someone say..and so my parents would have to figure out what I was talking about!
    Hope you have a great weekend,
    Claudia xx

    • Thanks so much Claudia! Oh man, I couldn’t live without the fun of pomegranate seeds!
      Hahaha oh that sounds so familiar! gotta love them misleading words 😛
      hope your having a great weekend!

  2. hahahahaha Bec! you had me laughing out loud while reading this post! OMG i can so relate! Quinoa for example was one word i mispronounced for at least 2 years lol! there are countless more that i am not so keen to share haha!
    but can i tell u an interesting fact that’ll make u feel tons better about this? Bulgur is actually pronounced BURGHUL in Arabic, so your way of pronouncing it is actually more true to its origin! how’s that for winning? lol!
    on another note, this recipe looks and sounds incredible! i have a thing for eggplants, so much so that i contemplated naming my blog the anxious aubergine (yes seriously haha!). will definitely be trying this! ps: gorgeous photos! xx

    • Hhahaha thanks so much Noha! :)
      oh yeah, of course! quinoa! how could i forget! and Acai bowl? didn’t realise i was wrong until i was corrected at a cafe 😛
      oh what a win!! thanks for telling me that! now i feel like a bit more of a boss then an idiot haha
      aren’t eggplants just one of the mothers of veggies? can’t get enough! Oooooo any blog with the name eggplant in it and I’m loving it already!
      thanks so much and hope you’re having a great weekend!

  3. This looks so incredibly yummy, Bec! Who cares how your pronounce the food names when the food looks (and I’m sure tastes) as amazing as it does! I’m a big fan of eggplant and bulgur wheat so I could just see myself totally eating this up in a jiff. Also, being Persian makes me totally accustomed to eating savory foods with yogurt so I love that you prepared that as a condiment. So yummy!

    • Thanks so much! Couldn’t of said it better myself girl 😛 flavour is all that really matters!
      Oh yoghurt all the way! I’m in current phase of using lemony herby yoghurt on almost anything 😛
      happy weekend!

  4. So looking forward to making this – have two aubergines (eggplant) sitting on the countertop just waiting for a recipe to come along – not more moussaka, good as it is…! Your website/blog is lovely – such beautiful photography.

    • Thanks so much Jean! So kind! and i’m so glad your eggplants are going to good use!
      enjoy! :)

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