Bulgar wheat & pesto stuffed aubergines

“Yummy. This is yummy.”
“I’d call this… DELICIOUS!”

I might well have predicted that a dish which includes two of Kipper’s most favourite foods ever – aubergines (eggplants) & pesto – was going to be a big hit. She was all over these, from the golden, melty cheese on the top, through the rich, pesto-infused filling with its tasty bulgar wheat and tender chunks of aubergine, right down to the softly chewy ‘shells’ of hollowed-out aubergine skin.

Tender aubergines, filled with a rich, pesto-infused bulgar wheat stuffing and topped with a layer of golden, melty cheese. A favourite vegetarian dinner.

In fact, I should probably give her some credit for the creation of this utterly delicious recipe. A few weeks ago, DH was away on business, and I gave Kipper the opportunity to come up with a dinner recipe herself. Naturally, she chose aubergine and pesto as her two main ingredients. To be honest, I think she would have left it at that, but I persuaded her to add one or two more things, just to make it a bit more substantial. Melty cheese on top was a no-brainer, obviously, and that time she agreed to add some breadcrumbs to the filling, to add some carbs.

Well, DH can’t eat bread, so when I decided to recreate Kipper’s recipe for the whole family, I already needed to make a few changes. Out went the bread, in came the bulgar wheat – an ingredient I don’t use nearly enough – with it’s distinctive texture and lovely subtle, nutty flavour.

I also added some onions, and plenty of black pepper to season. While this recipe doesn’t call for a long list of ingredients, Kipper’s original was perhaps just a little bit too minimalist! 

The end result was fabulous! These gorgeous stuffed aubergines will definitely be reappearing regularly on our table!

Tender aubergines, filled with a rich, pesto-infused bulgar wheat stuffing and topped with a layer of golden, melty cheese. A favourite vegetarian dinner.

Packed with bulgar wheat, vegetables and cheese, you’ve pretty much got a complete meal of carbs, veg, protein & fat, but we ate them with a green salad which was a perfect, simple accompaniment.

DH ate a whole aubergine (2 halves), Kipper ate a half, and I ate one and a half halves, if that makes sense. I would say the recipe (3 aubergines) serves 3-4 people.

Tender aubergines, filled with a rich, pesto-infused bulgar wheat stuffing and topped with a layer of golden, melty cheese. A favourite vegetarian dinner.

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Pesto & bulgar wheat stuffed aubergines
Serves 4
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
809 calories
61 g
66 g
54 g
25 g
18 g
803 g
422 g
13 g
0 g
34 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 809
Calories from Fat 478
% Daily Value *
Total Fat 54g
Saturated Fat 18g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 29g
Cholesterol 66mg
Sodium 422mg
Total Carbohydrates 61g
Dietary Fiber 16g
Sugars 13g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 160g bulgar wheat
  2. 800ml water + 2tsp vegetable bouillon powder
  3. 3 medium aubergines
  4. 2 medium onions
  5. 3-4 tbsp olive oil
  6. 6 generous tbsp pesto
  7. 1-2 tsp ground black pepper + salt to taste
  8. 250g grated cheese (I used mozzarella)
  1. Preheat the oven to 180C.
  2. Place the bulgar wheat, water and bouillon powder in a saucepan and bring to the boil. Simmer for 15-20 minutes until just cooked. Drain.
  3. Meanwhile, cut the aubergines in half lengthwise. Use a melon baller or spoon to scoop out the flesh, leaving a hollow 'shell'. Place the aubergine 'shells' in a glass or ceramic baking dish, add 2-3 tbsp water and microwave on high for 10 minutes until soft.
  4. Chop the scooped out aubergine flesh into small pieces and set aside. Peel and finely chop the onions.
  5. Heat the olive oil over a medium heat in a large pan. Cook the onions for a few minutes until starting to soften, then add the chopped aubergine and continue to cook for 4-5 minutes, until everything is softened and beginning to brown.
  6. Stir in the pesto and the drained bulgar wheat into the aubergine mixture. Add pepper and salt and adjust the seasonings to taste.
  7. Divide the bulgar wheat mixture between the aubergine 'shells' and top with the grated cheese. Cover with foil and bake at 180C for 45-60 minutes. Remove the foil for the last 15-20 minutes to allow the cheese to brown.
Family-Friends-Food https://family-friends-food.com/
I’m entering this recipe into this weeks’s Meat Free Monday linkup, hosted by Jac at Tinned Tomatoes.


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  2. Hiya, can this be made ahead of time, kept in the fridge to be cooked when ready?

    • I would prepare it almost to the end, but wait till I was ready to reheat before adding the cheese to the tops. Also you will need to bake them for longer as they will be cold from the fridge. I hope you enjoy them!

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  5. Naomi @ BalanceForTheSoul

    I love eggplant and I love pesto! What a great combo. Will give it a try!

  6. Ooh Helen, what a brilliant recipe. I’m not really a fan of aubergines, but I think I’d be very happy to eat them like this. Bulghur wheat is such a brilliant ingredient, fast and very tasty.

    • Thanks Choclette. I agree about bulgar wheat – I need to use it more often! Can’t believe you don’t like aubergines though – we probably eat them every week here! Eek!

  7. What a great idea! This looks so tasty Helen!

  8. Ooooh stuffing aubergines with bulgur wheat – I’ve never done that before! We eat both bulgur wheat and aubergines quite often though. Will have to try this! Thanks 🙂

  9. That looks very tasty – I’ve not done a stuffed aubergine for way too long and I’m craving them now!

  10. This looks so delicious, very impressed by your daughters recipe! Will definitely try this out soon as I want to have more veggie meals.

  11. I love bulgar wheat – so versatile and so easy to use. Lovely recipe.

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