• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

stuffed eggplant (satterly)

  • 4servings

Add to MenuAdd to Calendar

Source: www.astray.comReport recipe

Rate this recipe:

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 larges Eggplants

  2. cup Olive oil

  3. 1 large Onion, diced

  4. 2 Garlic cloves, chopped

  5. 1 cup Mushrooms, sliced

  6. 1 cup Bulgur wheat

  7. cup Vegetable stock

  8. 1 teaspoon Oregano

  9. Salt & pepper

Instructions Jump to Ingredients ↑

  1. Cut eggplants in half & scoop out pulp. Leave ½" skin. Place shells in shallow baking dish. Dice pulp.

  2. 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.

  3. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour ½ c water into baking dish. Bake at 350F for 40 minutes.

  4. Posted by Mark Satterly in Intercook

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback