Ingredients Jump to Instructions ↓

  1. 0 1/3 cup(s) bulgur wheat

  2. 1 cup(s) vegetable broth or water

  3. 4 small (8 ounces each) eggplants

  4. 3 tablespoon(s) olive oil

  5. 1 cup(s) diced onion

  6. 1 1/2 teaspoon(s) Kosher salt

  7. 1 cup(s) finely diced zucchini

  8. 1 pint(s) halved grape tomatoes

  9. 2/3 cup(s) roughly chopped walnut pieces

  10. 1 1/2 teaspoon(s) garlic paste

  11. 1/2 cup(s) chopped fresh basil

  12. 1/4 teaspoon(s) ground pepper

  13. 3/4 cup(s) diced fresh mozzarella

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil.

  2. Combine bulgur and broth in a 1-quart glass measuring cup or bowl; microwave on high 6 to 8 minutes, until most of the broth has been absorbed. Drain bulgur in a sieve; transfer to a bowl.

  3. Meanwhile, halve eggplants lengthwise. Using a paring knife, cut and scoop out flesh and seeds, leaving a 1/2-inch-thick edge inside the shells. Drop eggplant shells in boiling water; simmer 4 minutes until just tender when pierced with a fork. Drain in a colander. Chop scooped-out eggplant flesh into 1/2-inch pieces. Heat the broiler.

  4. Spray rack of broiler pan with olive oil cooking spray. Pat shells dry with paper towels and arrange them cut side up on rack; spray shells with cooking spray. Broil 5 minutes, until tender and remove broiler pan to stove top. Turn oven to 425 degrees F.

  5. Heat oil in a large skillet over medium-high heat. Sauté onions, eggplant pieces, and 1 teaspoon of the salt for 6 minutes or until eggplant is tender. Add zucchini, tomatoes, walnuts, and garlic paste. Sauté, tossing frequently, 4 minutes or until vegetables are just tender. Add mixture to bulgur. Stir in basil, remaining salt, and ground pepper. Cool slightly, then stir in 1/2 cup of the mozzarella.

  6. Spoon filling into eggplant shells. Top with remaining mozzarella. Bake 20 minutes until heated through and browned on top.


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