Stuffed Eggplant (Satterly)

Recipe: Stuffed Eggplant (Satterly)

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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 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)

My rating: 4 stars:  ★★★★☆ 1 review(s)