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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Main dish, Vegetarian 4 Servings

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
Salt & pepper

INSTRUCTIONS

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.
Posted by Mark Satterly in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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