Stuffed eggplant (satterly)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants |
| ¼ | cup | Olive oil |
| 1 | large | Onion, diced |
| 2 | Garlic cloves, chopped | |
| 1 | cup | Mushrooms, sliced |
| 1 | cup | Bulgur wheat |
| ¾ | cup | Vegetable stock |
| 1 | teaspoon | Oregano |
| Salt & pepper | ||
Directions
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