Roasted Eggplant with Lentils and Bulgur Step-by-Step

Yield: 8 servings


  • 1-2 T. olive oil
  • 2 lbs./1 kg. eggplant (4 medium ones would be ideal to make 8 servings)
  • 3-4 carrots, peeled and diced
  • 1-2 stalks celery, diced
  • 1 medium onion, diced
  • 1-2 C. sliced mushrooms
  • 2 cloves garlic, minced
  • 1 C. (200 g) red lentils
  • 1 C. (200 g) bulgur
  • 2 1/4 C. (550 ml) water
  • 1 tsp. salt
  • 1/2 C. (60 ml) tomato sauce or chopped tomatoes


  1. Cut the eggplant in half, score them and brush the cut edges with olive oil. Roast on a gas grill for about 30 minutes, turning the eggplant over after about 15 minutes. Alternately, arrange the eggplant cut-side down on a baking sheet, and roast at 400° F/200° C for about 30 minutes or until you can easily press a fork into the pulp. Set aside to cool.
  2. In a large frying pan, saute the carrots, celery, onion, mushrooms and garlic in a little olive oil until tender.
  3. Add the lentils and bulgur, along with the water, salt and tomato sauce. Bring to a boil, then lower the heat, cover and let simmer for 15-20 minutes. After 15 minutes. check to see if the lentils and bulgur are tender, or if more liquid is needed.
  4. Remove the pulp from the eggplants and chop it finely. Add it to the lentil/bulgur mixture. Fill the eggplant skins with the mixture or put in a casserole dish. Bake at 350° F/180° C for 25-30 minutes. Everything is already cooked; you just want to heat it through.
  5. Enjoy!

Step-by-Step Instructions

One Comment

  1. 10-3-2021

    Hi Debbie
    Many thanks for those two recipes.
    I have not been cooking with the Egg Plant, but during my next shopping trip I will be buying the Egg plant.
    That recipe sounds so healthy and yet delicious.
    I am so much in tune with your way of eating and cooking.
    Will be waiting for more recipes and ideas.
    Blessings dear cook,

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