Stuffed Eggplant #7
Categories: Mushrooms, Eggplant, Vegetarian, Main dishes, Stuffed
2 large Eggplants
1/4 cup of Olive oil
1 large Onion, diced
2 Garlic cloves, chopped
1 cup of Mushrooms, sliced
1 cup of Bulgur wheat
3/4 cup of Vegetable stock basic-recipes.com
1 teaspoon of Oregano
Salt & pepper |
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Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Sauté 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 1/2 c water into baking dish. Bake at 350ºF. for 40 minutes. Serving Size: 4 Posted by Mark Satterly in Intercook From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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