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Prep 30min
Total45min
Ingredients13
Servings2
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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
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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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
4mg
1%
Sodium
1050mg
44%
Total Carbohydrate
44g
15%
Dietary Fiber
12g
48%
Sugars
9g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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