Bulgur-Stuffed Eggplant

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

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

Directions

  1. 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. 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. 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. 4 Stir cooked bulgur mixture. Stir in tomato, cheese and parsley. Spoon mixture into eggplant shells.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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