This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!

Stuffed Eggplant

Mention any vegetable that’s been “stuffed”, and you’ve got my attention. What an ingenious way to eat more vegetables! Cook them with loads of delicious ingredients inside.

These stuffed eggplants are full of amazing Middle Eastern flavor, thanks to bulgur, chickpeas, dried figs, tahini, olive oil, and ras-el-hanout (a Moroccan spice blend). I used Turkish bulgur, dried figs, and olive oil for this dish, and they are such delicious products!

How to Make Stuffed Eggplant

These beautiful eggplants may look complicated, but this recipe is quite simple.

  • First, cook the eggplants whole. Don’t do anything to them! Just place them on a foil lined baking sheet, and bake for 45 minutes to 1 hour. They will look super wrinkly and feel very soft when done.
Whole roasted eggplants - stuffed eggplant
  • While the eggplants bake, prepare the filling. Cook bulgur on the stovetop, and mix it in a bowl with chickpeas, tomato, onion, basil, ras-el-hanout, salt, pepper, lemon juice, dried figs, and olive oil.
stuffed eggplant stuffing
  • Prepare a simple tahini sauce by mixing tahini, garlic powder, salt, lemon juice, and cold water.
  • Slice the eggplants in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add it to the bulgur filling. Stir to mix everything together.
  • Scoop about 1 cup of bulgur filling into each eggplant half.
  • Drizzle generously with tahini sauce and sesame seeds.
  • Enjoy!

Main Ingredients in Stuffed Eggplant + Some Nutrition Notes

  • Eggplant: Eggplant is a versatile, nutrient-dense veggie that’s full of the good stuff. One cup has three grams of filling fiber! Eggplant is also full of antioxidants, including anthocyanin, the pigment that gives the skin its beautiful purple shade. Since eggplant is part of the nightshade family, it has gotten a lot of negative media attention because some believe that alkaloid compounds in nightshades cause inflammation. But, there has been no research in humans to support this belief. So go and load up your plate with eggplant, tomatoes, and potatoes!
  • Bulgur: Bulgur is a popular whole grain ingredient in Middle Eastern cuisine. It’s delicious and fluffy, with a texture similar to rice or quinoa. One cup of cooked bulgur contains eight grams of fiber, which is good for heart health, blood sugar control, and weight management. It is also super easy to prepare, and cooks quickly!
  • Dried Figs: The dried figs in this stuffed eggplant recipe add even more fiber! One serving of figs (fresh or dried) contains 4 grams of insoluble fiber and 2 grams of soluble fiber. These fruits are also one of the best plant-based sources of calcium! If you’re vegan or dairy free, figs are a great food to include in your diet regularly.
  • Tomato
  • Olive Oil
  • Chickpeas
  • Ras-El-Hanout
  • Tahini
  • Lemon Juice
Stuffed Eggplant

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Stuffed Eggplant with Bulgur, Tomato, and Dried Figs (Vegan)

Stuffed Eggplant

This stuffed eggplant recipe is filled with bulgur, tomato, chickpeas, dried figs, basil, and spices for a delicious vegan meal everyone will enjoy!

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 eggplant halves 1x
  • Category: main dish


  • 2 medium to large eggplants
  • 1 cup Turkish bulgur
  • 1/2 of a white onion, diced
  • 1 tomato, diced
  • 1/2 cup basil, chopped
  • 1 cup low sodium chickpeas (from a drained and rinsed can)
  • 5 dried Turkish figs, chopped
  • Juice of half a lemon
  • 2 tbsp Turkish olive oil
  • 3/4 tsp ras-el-hanout
  • 1 tbsp sesame seeds
  • Salt
  • Pepper

Tahini Sauce

  • 1/2 cup smooth tahini
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 cup cold water


  1. Preheat oven to 375 degrees F. Line a baking sheet with foil. 
  2. Place eggplants on lined baking sheet whole, and bake for 45 minutes to 1 hour. Eggplants will be very soft and the skin wrinkly when done. Remove from oven and transfer to a cutting board to cool until you’re able to slice them.
  3. While the eggplants cook, make the bulgur filling.
  4. Cook bulgur on the stovetop by combining 1 cup of bulgur with 2 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until water is gone and bulgur is light and fluffy.
  5. In a mixing bowl, combine bulgur with onion, tomato, basil, chickpeas, figs, lemon juice, olive oil, ras-el-hanout, and salt and pepper to taste. 
  6. Make tahini sauce by whisking together tahini, lemon juice, garlic powder, and salt with a fork. Add cold water, 1 tbsp at a time, until the sauce becomes creamy and runny. I added about half a cup of cold water total before the sauce reached this creamy consistency. 
  7. Once eggplants are cool enough to handle, slice them in half lengthwise. Scoop out the flesh, leaving a 1/4 inch border, and add the flesh to the bulgur filling. Stir to combine.
  8. Scoop about 1 cup of filling into each eggplant half.
  9. Serve, drizzled with tahini sauce and sprinkled with sesame seeds. 


  • You may have some leftover filling, depending on the size of your eggplants. Add it to a salad for lunch the next day!
  • If you can’t find ras-el-hanout, you can add 1/4 tsp each ginger, corriander, and paprika. It would also be delicious with curry powder instead. 

Keywords: stuffed eggplant, vegetarian, vegan, bulgur

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