Stuffed eggplant (satterly)

Yield: 4 Servings

Measure Ingredient
2 larges Eggplants
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
1 teaspoon Oregano
\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

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