Stuffed eggplant (satterly)
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Stuffed eggplant (satterly)
  Eggplant    Vegetarian  
Last updated 6/12/2012 1:25:18 AM. Recipe ID 59171. Report a problem with this recipe.
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      Title: Stuffed eggplant (satterly)
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
      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
           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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Recipe ID 59171 (Apr 03, 2005)

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