Bulgur-Stuffed Eggplant

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

  • 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
  • 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.
  • 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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