Name: Stuffed Eggplant with Feta
Prep time: 1 h
Cook time: 1 h
Yield: 4 people
Cuisine: Turkey
Ingredients: 4 eggplants; 100 g ofbulgur (or pil-pil (cracked wheat)); 150 g offeta; 4 onions (means); 4 pods ofgarlic; 2 tbsp ofmint (fresh); olive oil; salt, pepper

Stuffed Eggplant with Feta

main courses baking stuffed

Updated on 14 April 2025 by

ratatouille

10 reviews 4.8 : Very good

Cuisine

Turkey

Diet

Vegetarian

Level

Easy

Preparation

1 hour

Cooking

1 hour

This recipe for eggplant stuffed with feta was inspired by the excellent book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages.

I started with a Turkish recipe for eggplant with cracked wheat, adding feta and adjusting some of the cooking times.

The result is a hearty and flavorful dish that makes for an excellent vegetarian alternative—tasty and aromatic—to meat-based stuffed dishes. The preparation itself isn’t difficult, but you’ll need to set aside a little time for cutting and the intermediate cooking steps.

For

people

Add to shopping list

4 eggplants
100 g of bulgur or pil-pil (cracked wheat)
150 g of feta
4 onions means
4 pods of garlic
2 tbsp of mint fresh
olive oil
salt, pepper

1
Place the bulgur in twice its volume of boiling water and cook for 8 minutes. Once cooked, let it sit, covered, to absorb the liquid.
2
Rinse the eggplants, cut off the stems, and slice them in half. Blanch them in boiling water for 10 minutes.
3
Drain the eggplants and scoop out the flesh using a tbsp or, better yet, a melon baller. Leave a few millimeters of flesh on the eggplant so that it retains its shape once stuffed.
4
Slice the onions, mince the garlic and the eggplant flesh.
5
Sauté the onions, garlic, and eggplant in a skillet with a little olive oil for 15 minutes, stirring occasionally. Season with salt and pepper, and add the finely chopped mint just before serving.
6
Preheat the oven to 180°C. Place the eggplant halves in an oiled baking dish and sprinkle them lightly with salt.
7
Cut the feta into small cubes and gently toss the sautéed vegetables, feta, and bulgur together.
8
Spread the stuffing over each eggplant half and drizzle with olive oil.
9
Place the dish in the oven and bake for 40 minutes.
10
Serve hot or cold.