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Stuffed Eggplants with Bulgur

Stuffed Eggplant With Bulgur – Vegetarian

Stuffed Eggplants with Bulgur

Eggplants are a great vegetable to stuff with a variety of yummy things, from beef and lamb to cheese, and rice. In this recipe I created a vegetarian stuffing using bulgur, tomatoes, mushrooms, peppers, fresh herbs and a dusting of parmesan cheese. Simple and nutritious yet delicious! Bulgur provides the protein and the veggies bring a variety of healthy antioxidants and vitamins to your plate. This dish is great as an appetizer, a main dish, or paired with meats or fish.

Ingredients For 2 People:
2 eggplants
½ cup dry bulgur
½ onion
½ cup cut mushrooms (oyster, chanterelle, portobello, shiitake)
1 large (or 2 small) tomatoes
2 dried tomatoes or 1 tablespoon tomato paste
1 medium yellow bell pepper
½ cup grated parmesan cheese (or asagio or other sharp cheese)
½ bunch parsley
1 handful fresh thyme
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon cardamom powder
½ teaspoon sweet paprika
Sea salt and pepper to taste

Instructions:
Preheat the oven to 375 degrees Fahrenheit.

Cook the bulgur with 1 cup of water and 1 pinch of salt until done, remove lid, fluff and let stand until the water is completely evaporated. Add to a large mixing bowl.

Wash and drain the vegetables and herbs. Cut the eggplants in half lengthwise and remove the inside carefully with a spoon, leaving about a half inch of flesh. Put the exterior shell aside and cut the spooned-out eggplant into small pieces. Cut all the other veggies and herbs into small pieces and set aside, keeping the onions and tomatoes separate from the rest.

Heat 2 tablespoons of extra virgin olive oil in a frying pan, add the onion, and cook until the onions begin to become transparent. Add the tomatoes—including dried tomatoes or paste—and fry for about 3-5 minutes. Add mushrooms and the cut eggplant and stir-fry for another 3-4 minutes, while adding the spices and salt and pepper. Add the peppers and fry for another 2 minutes until fragrant but the peppers are still crunchy. Once done remove pan from the heat and add the cooked bulgur and herbs and mix well, taste, and adjust spices to your liking.

Spoon the bulgur-vegetable filling into the prepared eggplant shells. Add a generous coating of grated parmesan on top and place in greased baking dish. Bake for approximately 20-30 minutes until eggplant shells are soft and cheese is melted and starting to brown.

Bon appetite, enjoy!

 

October 13th 2015 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.