*  Exported from  MasterCook  *

                             Stuffed Eggplant

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Vegetarian
                Mark's

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lg            Eggplants
     1/4  cup           Olive oil
   1      lg            Onion -- diced
   2      each          Garlic cloves -- chopped
   1      cup           Mushrooms -- sliced
   1      cup           Bulgur wheat
     3/4  cup           Vegetable stock
   1      teaspoon      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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