top of page

eggplants & zucchinis

stuffed with bulgur


4 servings


1hr 30min



For the stuffed vegetables

  • 3 eggplants and 3 zucchinis

  • 10 white mushrooms

  • ½ cup bulgur soaked in water

  • 2 garlic cloves

  • 1 onion

  • ½ cup parsley

  • ½ tbsp curry powder

  • 1 tbsp olive oil

  • 1 tbsp stock powder

  • Salt, pepper and dried oregano

  • Bread crumbs and paprika to sprinkle


For the potatoes

  • 800 gr potatoes

  • 1 small onion

  • 1 clove of garlic

  • Herbs of our preference (here I used oregano, thyme, rosemary, basil, paprika and coriander)

  • 1 tsp salt

  • ½ tsp pepper

  • 2 tbsp olive oil


For the stuffed vegetables

  • Cut the eggplants and the zucchinis in half lengthwise, use a spoon to scoop out the flesh and create the veggie boats.

  • Place the veggie boats in a baking pan layered with parchment paper, brush with some olive oil, and season with oregano, salt and pepper and bake them to 180⁰ in a preheated oven for 20 minutes.

  • Peel the mushrooms, pull out the stems and slice them in thin pieces. Finely chop the onion, the garlic, the scooped vegetables’ flesh and the parsley.

  • In a deep pan, saute the onion for 2-3 minutes, then add the garlic and cook for one more minute (mind not to burn it). Add the chopped vegetables, the stock powder, the curry, just a tiny pinch of salt (not much) and the pepper. Add the bulgur and some water (about ¼ cup). Let it simmer for a while and as soon as there is no water left in the pan, turn off the heat, add the parsley and stir.


For the potatoes

Cube the potatoes into small pieces and finely chop the onion and the garlic. Mix everything together in a big bowl combined with the olive oil, the herbs, salt and pepper.

Final step

Fill the veggie boats with the bulgur mix, sprinkle with bread crumbs and paprika, place on a baking pan lined with parchment paper with the potatoes and bake them to 180⁰ in the preheated oven for 45 minutes.

bottom of page