Roasted eggplants make a great platform for showcasing this ground lamb and bulgur wheat pilaf studded with raisins. A balance of sweet and savory flavors and plenty of texture make this recipe a winning combination.

Prep time: 15 min

Cook time: 75 min

Total time: 90 min

Roasted Eggplant Stuffed with Lamb-Bulgur Wheat Pilaf
Copyright Recipe © 2015 Woodland Foods



  1. Place bulgur wheat in fine mesh strainer, rinse well under running water and set aside to drain well. Transfer to heatproof bowl, stir in boiling water and set aside for 20 minutes. Drain any remaining water and press to squeeze out excess water.

  2. Preheat oven to 350°F.

  3. Cut both ends off eggplants, then cut in half lengthwise. Place in well-greased 13-inch by 9-inch pan, cut sides up. Cut thin slice from round side of eggplant to make more stable, if desired. Score cut sides of all 4 eggplant halves with multiple “X” slashes. Brush each eggplant half with 1 tablespoon olive oil and season with salt and pepper.

  4. Transfer eggplant to oven and roast for 15 minutes, or until soft and beginning to brown.

  5. Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until soft and translucent but not browned, about 5 minutes.

  6. Add lamb to skillet and cook, stirring to break up meat, until browned and mostly cooked through, about 5 minutes. Stir in raisins, cinnamon, cloves, mint, drained bulgur and tomatoes. Mix well, then remove from heat.

  7. After removing eggplant from oven, leave in baking dish and squash centers of eggplants with cooking spoon, creating shallow boat-shaped depressions in each eggplant.

  8. Spoon lamb and bulgur mixture into eggplants, pushing down to pack mixture as tightly as possible.

  9. Return eggplant to oven for about 5 minutes, or until filling is heated through and eggplants are fully tender.