Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants 1 c Bulgur wheat
1/4 c Olive oil 3/4 c Vegetable stock
1 lg Onion, diced 1 ts Oregano
2 ea Garlic cloves, chopped Salt pepper
1 c Mushrooms, sliced

Cut eggplants in half scoop out pulp. Leave 1/2" 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 1/2 c water into baking dish. Bake at 350F for 40
minutes.

Posted by Mark Satterly in Intercook

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