Aubergines Stuffed With Tomato Bulgar And Tzatziki

by Zarina
Aubergines Stuffed With Tomato Bulgar And Tzatziki

What a centrepiece!! These sweet, gorgeous round aubergines from @natoora @ocadouk are just fabulous, aren’t they?.. they don’t have to be round. I usually use regular long aubergines for this dish, and they still look just as stunning!

Aubergines Stuffed With Tomato Bulgar And Tzatziki

Aubergines Stuffed With Tomato Bulgar And Tzatziki

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 med aubergines (long or round)
  • 3 tbsp olive oil
  • 1 small onion
  • 100g bulgar wheat
  • 1/2 red pepper very finely diced
  • 1 tbsp tomato purée
  • 1 tbsp butter
  • 250ml veg stock
  • 1/2 cup greek yoghurt
  • 1/4 cup cucumber diced small
  • 3 min leaves cut fine
  • 1/2 clove garlic minced
  • 2 tbs lemon juice
  • Salt and pepper to taste
  • GARNISH: Pomegranate, torn fresh coriander & mint, any nuts or seeds


1. preheat oven to 180°C
2. Cut tops off aubergine, carefully scoop out the flesh leaving 1cm rim (make some babaganoush or some Indian style bharta with the flesh)
3. Make Tzatziki, mix yoghurt, cucumber, mint, garlic, lemon, salt & pepper. Set aside.
4. Grill aubergines to get the charred flavour, but if you don’t have a grill, bake for 5 mins longer
5. To make bulgar, sauté onions on med-low heat with a little oil until translucent
6. Add red pepper, sauté 2 minutes, add tomato purée, keep stirring
7. If your mixture is sticking or too dry, add more oil
8. Add bulgar, butter, and stock, stir until tomato puree is dissolved
9. Cover pan, reduce heat to low, cook 15-20 mins or until the water is fully absorbed
10. Once cooked, add bulgar to aubergines, drizzle with oil, place tops back, and cook 30 mins or till aubergine is cooked through
11. Remove tops of aubergine and dollop on Tzatziki
12. Garnish with pomegranate, mint, coriander, and seeds or nuts or seeds

Shout out to @sabrinaghayour for the bulgar element of this dish from her book Persiana. It’s a bi-weekly staple in our house!!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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