Baked Eggplant with Nutty BulgurStuffing
Source of Recipe
Whole Foods Market Newsletter
Recipe Introduction
Just Sounded soooooo Tasty I had to add it to my Cookbook.
List of Ingredients
- 4 medium eggplants, each cut in half lengthwise (about 3.5 to 4 pounds total)
- 3 tsp toasted sesame oil, divided
- 1 small burdock, unpeeled and minced
- 1 yellow onion, diced
- 1/2 carrot, diced
- 1 celery rib, diced
- 1 cup bulgur
- 13/4 cups boiling water
- 1 to 2 TB tamari, or to taste
- fresh ground black pepper, to taste
- 1/4 cup toasted chopped pecans
- 1/2 cup bread crumbs, preferably whole wheat
Instructions
- Preheat over to 400°F. Score cut side of eggplant in half by making 4 crosswise cuts.
- Line a large cookie sheet with parchment paper that has been coated with 1 tsp toasted sesame oil. Place eggplant halves cut side down on sheet.
- Bake at 400°F for 30 to 40 minutes or until tender. Remove from oven; cool for 10 minutes.
- Carefully remove pulp, leaving a 1/3-inch-thick shell. Chop pulp.
- Reduce oven temperature to 350°F.
- Warm the remaining 2 teaspoons sesame oil in large skillet. Add burdock and sauté until golden. Add onion and sauté until transparent. Add carrot and celery and sauté until slightly tender. Add bulgur and sauté with vegetables until lightly toasted. Add boiling water and season with tamari and black pepper to taste.
- Simmer, covered, for 5 minutes. Remove from heat and let rest for 15–20 minutes. Add pecans and eggplant pulp.
- Stuff each eggplant shell with eggplant mixture and sprinkle the tops of each with breadcrumbs. Place on baking sheet and bake for 30 minutes or until hot and lightly browned.
Final Comments
Nutrition Info:
Per Serving (11 oz.): 190 calories (45 calories from fat), 5g total fat, 0.5g saturated fat, 4g dietary fiber, 6g protein, 34g carbohydrate, 0mg cholesterol, 65mg sodium
Home : Recipes : Vegetarian : Eggplant
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