Stuffed Aubergines with Tahini Yoghurt and Herb Dressing

Updated: Apr 18

This recipe is a vegetarian adaptation from my Grandma’s ‘Imam Bayildi’, a classic Turkish dish of aubergine halves stuffed with mince meat. In this case, I have used a vegetable and bulgur mix to stuff the aubergines, piled on top of a garlicky yoghurt base and zesty coriander dressing.

Total Cook Time: 1 hour | Serves 4 | Vegetarian


Olive oil

2 large aubergines, halved lengthways

80g bulgur wheat

1 red onion, diced

2 garlic cloves, minced

1 tbsp tomato puree

1 can chopped tomatoes

½ tsp allepo pepper flakes

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

20g pine nuts

1 lemon, zested

50g feta cheese, crumbled

Tahini Yoghurt:

750ml yoghurt

3 tbsp tahini

2 garlic cloves, minced

1 tbsp lemon juice

1 tbsp extra virgin olive oil

Coriander oil:

15g mint leaves

15g parsley

15g coriander

2 tbsp olive oil

1 tbsp lemon juice

Salt, pepper to taste


1. Preheat the oven to 220C/200C/gas 5.

2. Half the aubergines lengthways, keeping the skin on and score the flesh inside leaving a 1 cm border to the skin and cross hatch pattern inside. Arrange the halves on a tray, skin side down and drizzle generously with olive oil. Season with salt and pepper and place in the oven for 40-50 minutes until softened.

3. While the aubergines are roasting, rinse the bulgur wheat under cold running water and drain.

4. Heat a drizzle of olive oil and the butter in in a frying pan over a medium heat. Add the diced onion and sweat until softened, about 8 minutes. Add the garlic, tomato puree and spices and fry for 2 minutes. Add the chopped tomatoes with their juices and cook through for 5 minutes until slightly reduced.

5. Add the bulgur to the pan and stir through for 2 minutes coating in all the spices. Add boiling water to the pan until the bulgur is just covered. Bring to a boil, then take off the heat, cover and leave to stand for 20 minutes until the bulgur is cooked through. Fluff up with a fork.

6. For the yoghurt, mix all ingredients together in a bowl, taste and season.

7. Prepare the coriander dressing by finely chopping the herbs or blitzing all the ingredients in a blender. Taste and season.

8. When the aubergines are soft, spoon the bulgur filling generously over the aubergine shells, letting it fall over the sides.

10. In a small bowl, combine the crumbled feta with lemon zest, pine nuts and a drizzle of olive oil, being careful not to break up the feta too much. Crumble the feta mix over the stuffed aubergine shells and return to the oven for 8 minutes.

11. To serve, spoon the yogurt into the bowls and place the aubergine shells on top. Drizzle the herb dressing all over.