Stuffed Eggplant

Name: Stuffed Eggplant
Ingredients: 2 large eggplant; 1/4 cup olive oil; 1 large onions diced; 2 each garlic cloves chopped; 1 cup mushrooms sliced; 1 cup cracked wheat (bulgur); 3/4 cup vegetable stock; 1 teaspoon oregano; 1 x salt and black pepper

9 ingredients

13 steps

Ingredients

2 large eggplant
1/4 cup olive oil
1 large onions diced
2 each garlic cloves chopped
1 cup mushrooms sliced
1 cup cracked wheat (bulgur)
3/4 cup vegetable stock
1 teaspoon oregano
1 x salt and black pepper

Directions

1

Cut eggplants in half and scoop out pulp.
2

Leave 1/2 inch skin.
3

Place shells in shallow baking dish.
4

Dice pulp.
5

Saute onions in oil until tender, don't brown.
6

Add cubed eggplant pulp and cook until tender.
7

Add garlic, mushrooms and bulgur.
8

Cook for 3 minutes, stirring often.
9

Add stock and rest of the ingredients.
10

Bring to a boil, cover and simmer for 20 minutes or until moisture is absorbed.
11

Spoon into prepared shells.
12

Drizzle a little more olive oil over the top if desired and pour 1/2 cup water into baking dish.
13

Bake at 350F (180C) F for 40 minutes.