Stuffed Eggplant (satterly) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants,
1/4 cup: Olive oil,
1 large: Onion, diced
2: Garlic cloves, chopped
1 cup: Mushrooms, sliced
1 cup: Bulgur wheat,
3/4 cup: Vegetable stock,
1 tsp: Oregano,
Salt & pepper,
Directions:
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, dont 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
Source from luhu.jp
shells in shallow baking dish. Dice pulp.
Saute onions in oil till tender, dont 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
Source from luhu.jp