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Stuffed Eggplant (Satterly) Recipe
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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. Posted by Mark Satterly in Intercook
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