Title: Stuffed Eggplants
Categories: Entree Vegetarian
Yield: 4 Servings

2		Eggplants, washed
1/2	c	Bulgar wheat
6	oz	Apricots, washed
1/3	c	Dates, washed, pitted and chopped
1/4	c	Hazelnuts
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.

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