Nutritional Info

Nutrition Facts

Serving Size 1 (143g)

Calories 266
Calories from Fat 30 (11%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 0.7g 4%
Monounsaturated Fat 2g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 457.8mg 20%
Potassium 666.9mg 14%
Total Carbohydrate 34.2g 11%
Dietary Fiber 5g 20%
Sugars 3.2g
Protein 17.7g 35%

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Recipe Description
Bulgur is a grain that provides a nutty flavor and chewy texture. Soak or cook it according to package directions. The finer the bulgur, the less soaking or cooking it requires.
Prep time
20 min
Cook time
1 hr 15 min
Ready In
1 hr 35 min


Serves Tool

Serves To:USMetric
3   small eggplants
1 Teaspoon(t)  olive oil
1 Cup(c)  red onions, chopped
2 Clove(clv)  garlic, minced
2 Tablespoon(T)  pine nuts
2   plum tomatoes, diced
3/4 Cup(c)  prepared bulgur wheat
2 Tablespoon(T)  fresh parsley, chopped
1 Teaspoon(t)  mint, dried
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
3 Tablespoon(T)  feta cheese, crumbled


Preheat the oven to 400° F. Cut the eggplants in half and place cut side down on a baking sheet lined with foil. Bake 15 to 35 minutes (depending on the size of the eggplants), until tender but not collapsed. Let rest until cool enough to handle. Scoop out the insides, leaving a 1/2 inch around the eggplant shell. Discard the strips of eggplant that are full of seeds and chop the rest of the flesh. Heat the oil in a nonstick saute pan. Cook the onions and garlic over moderately low heat, covered, until golden. Stir in the pine nuts and cook until lightly toasted. Add the tomatoes and cook, covered, until they begin to wilt. Toss this sauteed mixture with the bulgar wheat, parsley, mint, salt, pepper and chopped eggplant. Stir in 2 tablespoons of the feta cheese. Fill the eggplant shells with the stuffing. Place in a baking dish. They can be crowded together so as to keep each other upright. Top with the remaining cheese. Reduce the oven temperature to 350° F. Bake, loosely covered with foil, for 15 minutes. Remove the foil and bake for 10 minutes more.

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