Title: Stuffed Eggplant
Categories: Vegetarian
Yield: 4 Servings

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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