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Stuffed eggplant (satterly)

Yield: 4 Servings

Ingredients:

• 2 lg Eggplants
• 1/4 c Olive oil
• 1 lg Onion diced
• 2 Garlic cloves chopped
• 1 c Mushrooms sliced
• 1 c Bulgur wheat
• 3/4 c Vegetable stock
• 1 ts Oregano

Instructions:

Salt & pepper Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender don't brown. Add cubed eggplant pulp & cook till tender. Add garlic mushrooms & bulgur. Cook for 3 minutes stirring often. Add stock & rest of the ingredients. Bring to a boil cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook

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