cat lover
06-02-2006, 06:22 PM
1 small egplant
2 tsp olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1/2 cup uncooked bulgur
1 tsp vegetable flavored bouillon
1/4 tsp dried Italian seasoning
1/8 tsp pepper
1 cup water
1 medium tomato, seeded and chopped
2 tbsp shredded Parmesan cheese
2 tbsp chopped fresh parsley
Heat oven to 375 degrees. Cut eggplant in half lengthwise. Scoop out pulp leaving 1/4" thick shells. Coarsely chop pulp and set aside. Place shells cut side down in a 12 x 8" baking dish. Pour about 1/4 cup water into dish. Cover with foil. Bake at 375 degrees for 15 minutes. Heat oil in medium pan over medium heat till hot. Add onion, garlic and eggplant puilp; cook 1 to 2 minutes or till garlic begins to brown , stirring constantly. Add bulgur, Italian seasoning, pepper and water; mix well. Bring to boil and reduce heat; cover and simmer about 15 minutes or till bulgur is tender and liquid is absorbed. Stir cooked bulgur mixture. Stir in tomato, cheese and parsley and spoon into eggplant shells. Bake at 375 degrees for 10 to 15 minutes or till shells are tender and bulgur is heated. 2 servings
2 tsp olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1/2 cup uncooked bulgur
1 tsp vegetable flavored bouillon
1/4 tsp dried Italian seasoning
1/8 tsp pepper
1 cup water
1 medium tomato, seeded and chopped
2 tbsp shredded Parmesan cheese
2 tbsp chopped fresh parsley
Heat oven to 375 degrees. Cut eggplant in half lengthwise. Scoop out pulp leaving 1/4" thick shells. Coarsely chop pulp and set aside. Place shells cut side down in a 12 x 8" baking dish. Pour about 1/4 cup water into dish. Cover with foil. Bake at 375 degrees for 15 minutes. Heat oil in medium pan over medium heat till hot. Add onion, garlic and eggplant puilp; cook 1 to 2 minutes or till garlic begins to brown , stirring constantly. Add bulgur, Italian seasoning, pepper and water; mix well. Bring to boil and reduce heat; cover and simmer about 15 minutes or till bulgur is tender and liquid is absorbed. Stir cooked bulgur mixture. Stir in tomato, cheese and parsley and spoon into eggplant shells. Bake at 375 degrees for 10 to 15 minutes or till shells are tender and bulgur is heated. 2 servings