Soft, roasted aubergine gets a fresh filling of bulgur, tomato, lemon and parsley. Walnuts add a bit of crunch, while a spoonful of garlic yoghurt makes the dish creamy and gently tangy.
Aubergine needs time and plenty of heat to go from firm and sometimes a little spongy to soft and almost creamy. In a hot oven, the cut sides take on colour and the flesh develops a mild roasted flavour. This makes a sturdy base for the fresher filling: the bulgur soaks up the tomato juices and lemon, while the walnuts keep their texture. Use medium-grain bulgur; it stays distinct after cooking and is less likely to turn mushy than a very fine variety.
Aubergines are widely available in the Netherlands during the warmer months, but you can find them in shops all year round. Choose ones that feel firm, with smooth, shiny skin and no soft spots. Large aubergines are handy for stuffing; smaller ones work too, but check them earlier in the oven as they cook more quickly. Ripe tomatoes give the bulgur more juice and flavour. Outside tomato season, you can use firm cherry tomatoes, halved so they mix easily into the filling.
Walnuts work here not just for their earthy flavour, but also because their crunchy pieces contrast with the soft aubergine and grains. Chop them coarsely and stir them into the filling only after the bulgur is cooked. Parsley and lemon keep everything lively; add the lemon juice gradually and taste as you go, because tomatoes vary in sweetness and acidity. No walnuts to hand? Coarsely chopped almonds add crunch too, although their flavour is milder. Finely chopped mint can replace some of the parsley.
Serve the stuffed halves as a main course with garlic yoghurt and, if you like, a simple green salad. The yoghurt is cooling and creamy, without masking the roasted flavour. The quantities are generous enough for four people if you serve a side dish; for bigger appetites, add bread or extra bulgur. Cover any leftovers and refrigerate them within two hours of eating. Reheat them thoroughly in the oven the next day; keep the yoghurt separate and add it at the table.
Preheat the oven to 220 °C (200 °C fan). Halve the aubergines lengthways and score the flesh in a criss-cross pattern, without cutting through the skin. Place them cut-side up on a baking tray.
Brush the cut sides with 2 tablespoons of olive oil and sprinkle with about half a teaspoon of salt and some pepper. Roast the aubergines for 30–35 minutes, until the flesh is soft and the edges are golden brown.
Meanwhile, bring the bulgur, 250 ml water and the remaining quarter teaspoon of salt to the boil. Turn the heat down, cover and simmer gently for 10–12 minutes, or follow the packet instructions. Remove from the heat and leave covered for 5 minutes; fluff the grains with a fork.
Stir the tomato, walnuts, parsley, lemon zest and 1 tablespoon of lemon juice into the bulgur. Taste and add more pepper or lemon juice as you like.
Take the aubergines out of the oven. Use a spoon to scoop some of the soft flesh from each half and chop it roughly. Leave a border of about 1 cm so the halves hold their shape. Mix the scooped-out flesh into the bulgur filling and spoon it back into the aubergine halves.
Bake the stuffed aubergines for another 8–10 minutes, until the tomato is warm and the tops just begin to colour. Meanwhile, stir the yoghurt with the grated garlic, the remaining tablespoon of lemon juice and a pinch of salt until smooth.
Serve the aubergines warm, with the garlic yoghurt on the side or spooned over the top.
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