A recipe for Stuffed Eggplant. Follow the simple recipe instructions for Stuffed Eggplant shared by other home cooking experts.
Ingredients
2 lg. Eggplants1/4 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 Tsp. Oregano
Salt and pepper
Directions
Cut eggplants in half and 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 and cook till tender. Add garlic mushrooms and bulgur. Cook for 3 minutes stirring often. Add stock and rest of the ingredients. Bring to a boil cover and simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired and pour 1/2 c. water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook
