1,000 Veg Recipes - Bulgur-Stuffed Eggplant

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Bulgur-Stuffed Eggplant

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants (1 lb each)

1 tablespoon vegetable oil

1 cup chopped onions

3/4 cup chopped green bell peppers

1 cup chopped zucchini

1/4 cup chopped fresh parsley

3/4 teaspoon dried rosemary -- crushed

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1/4 cup white wine

2 cups cooked bulger

 

Preheat the oven to 350F.

 

Cut the eggplants in half lengthwise. Scoop out and chop the flesh, leaving

about 1/4 inch of flesh in the eggplant shells.

 

Place the eggplant shells in the oven and bake 20 minutes.

 

Heat the oill in a large skillet. Add the chopped eggplant, onions, and bell

peppers. Cook, stirring, until softened, about 2 minutes. Stir in the parsley,

rosemary, basil, thyme, salt, and pepper. Stir in the wine, then the bulgur.

 

Place 1/4 of the filling into each eggplant shell. Bake for 20 minutes or until

heated through.

 

Variation: Add 2 cups shredded Monterey Jack or Swiss cheese to the filling

before stuffing the shells.

 

Description:

" Substitute cooked brown rice for the bulgur and the result is equally

good. "

 

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Per Serving (excluding unknown items): 70 Calories; 4g Fat (50.2% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0