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Stuffed Eggplant

  • 4servings
  • 60minutes
  • 145calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Copper, Natrium, Chromium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large eggplants

  2. 1/4 cup olive oil

  3. 1 large onion diced

  4. 2 each garlic cloves chopped

  5. 1 cup mushrooms sliced

  6. 1 cup whole wheat bulgur

  7. 3/4 cup vegetable stock

  8. 1 teaspoon oregano

  9. 1 x salt and black pepper*

Instructions Jump to Ingredients ↑

  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 till tender, don't brown.

  6. Add cubed eggplant pulp and cook till tender.

  7. Add garlic, mushrooms and bulgur. Cook for 3 minutes, stirring often.

  8. Add stock and rest of the ingredients. Bring to a boil, cover and simmer for 20 minutes or till moisture is absorbed.

  9. Spoon into prepared shells.

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

  11. Bake at 350 degrees F for 40 minutes.

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