Title: Stuffed Eggplants
Categories: Entree Vegetarian
Yield: 4 Servings
|2|| ||Eggplants, washed|
|1/3||c||Dates, washed, pitted and chopped|
|1||tb||Chopped fresh cilantro|
|1/2||c||Grated vegetarian hard cheese|
| || ||Salt and pepper|
Halve the eggplants lengthwise. Scoop out the center with a teaspoon, and
put the scooped flesh into a bowl. Put the bulgar wheat into a separate
bowl, and cover with boiling water. Let sit for 10 to 15 minutes, then
drain if necessary. Add the eggplant flesh to the bulgar wheat.
Halve the apricots. Remove the pits, and chop the flesh. Add to the bulgar
wheat mixture with the dates, hazelnuts and cilantro. Season well. Spoon
into the hollowed-out eggplants, and top with the cheese. Cook under a
medium-hot broiler for 7 to 10 mintues.