Yield: 4 Servings
|¼ cup||Olive oil|
|1 large||Onion, diced|
|2 \N||Garlic cloves, chopped|
|1 cup||Mushrooms, sliced|
|1 cup||Bulgur wheat|
|¾ cup||Vegetable stock|
|\N \N||Salt & pepper|
Cut eggplants in half & scoop out pulp. Leave ½" skin. Place shells in shallow baking dish. Dice pulp.
Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.
Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour ½ c water into baking dish. Bake at 350F for 40 minutes.
Posted by Mark Satterly in Intercook