Stuffed eggplant (satterly)

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Recipe by: aleksanteri

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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