Bulgur-Stuffed Eggplant

Bake this delicious eggplant and bulgur dish flavored with Italian seasoning and cheese – a hearty dinner for two.

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  • prep time 30 min
  • total time 45 min
  • ingredients 13
  • servings 2
 

Ingredients

1
small eggplant (1 lb.)
2
teaspoons olive or vegetable oil
1/4
cup chopped onion
1
garlic clove, minced
1/2
cup uncooked bulgur
1
teaspoon vegetable-flavor instant bouillon
1/4
teaspoon salt
1/4
teaspoon dried Italian seasoning
1/8
teaspoon pepper
1
cup water
1
medium tomato, seeded, chopped (2/3 cup)
2
tablespoons shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp; set aside. Place shells, cut side down, in 12x8-inch (2-quart) baking dish. Pour about 1/4 cup water into dish. Cover with foil. Bake at 375°F. for 15 minutes.
  • 2 Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, garlic and eggplant pulp; cook 1 to 2 minutes or until garlic just begins to brown, stirring constantly.
  • 3 Add bulgur, bouillon, salt, Italian seasoning, pepper and water; mix well. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed.
  • 4 Stir cooked bulgur mixture. Stir in tomato, cheese and parsley. Spoon mixture into eggplant shells.
  • 5 Bake at 375°F. for 10 to 15 minutes or until shells are tender and bulgur mixture is thoroughly heated. If desired, add salt and pepper to taste and sprinkle with additional cheese.
  • 1 Heat oven to 375°F. Cut eggplant in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp; set aside. Place shells, cut side down, in 12x8-inch (2-quart) baking dish. Pour about 1/4 cup water into dish. Cover with foil. Bake at 375°F. for 15 minutes.
  • 2 Meanwhile, heat oil in medium saucepan over medium-high heat until hot. Add onion, garlic and eggplant pulp; cook 1 to 2 minutes or until garlic just begins to brown, stirring constantly.
  • 3 Add bulgur, bouillon, salt, Italian seasoning, pepper and water; mix well. Bring to a boil. Reduce heat; cover and simmer about 15 minutes or until bulgur is tender and liquid is absorbed.
  • 4 Stir cooked bulgur mixture. Stir in tomato, cheese and parsley. Spoon mixture into eggplant shells.
  • 5 Bake at 375°F. for 10 to 15 minutes or until shells are tender and bulgur mixture is thoroughly heated. If desired, add salt and pepper to taste and sprinkle with additional cheese.

EXPERT TIPS

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Expert Tips

Purchase a firm, smooth-skinned eggplant that feels heavy for its size. Avoid those with soft or bruised spots. Eggplant is quite perishable; store in a cool, dry place and use it within one or two days, or refrigerate it for a day or two longer.

Make this a vegan entrée by simply omitting the Parmesan cheese. Garnish the stuffed eggplant with small ripe olives and extra chopped fresh parsley.

A spinach, orange and red onion salad or tossed green salad dressing with red wine vinaigrette is a fresh companion to this hearty entrée. Serve it with crisp breadsticks.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
4mg
4%;
Sodium
1050mg
1050%;
Total Carbohydrate
44g
44%
(Dietary Fiber
12g
12%
  Sugars
9g
9%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
25%;
Calcium
10%;
Iron
10%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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