| 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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