Recipe: Stuffed Eggplant (Satterly)
- 2 lg Eggplants
- 1/4 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 ts Oregano
- Salt & pepper Cut eggplants in half & 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 & 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.
- Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)