Stuffed Eggplant With Tomato and Bulghur Pilaf |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Love, love, love these ingredients and they sound wonderful all stuffed into an eggplant. Depending upon the size of the eggplants, you might want to cut the recipe in half. Ingredients:
4 medium eggplants |
2 garlic cloves, thinly sliced |
1/2 teaspoon olive oil |
1 red onion, chopped |
1 tablespoon thyme leaves |
5 ounces sun-dried tomatoes |
1/4 cup raisins |
5 ounces dried bulgur, cooked |
2 tablespoons pine nuts, toasted |
1 tablespoon fresh cilantro, roughly chopped |
2 ounces cheddar cheese, grated |
fresh ground black pepper |
Directions:
1. Preheat the oven to 400 degrees. With a sharp knife, make slits all over the eggplant and, using half the garlic, stud a slice of garlic into each slit. Wrap the eggplants in a large sheet of foil and seal the foil. Place on a baking sheet and cook in the oven for 30 minutes. When cooked, remove from the foil, cut in half lengthwise and let cool completely.
2. Remove the eggplant flesh from the centers, leaving enough outer wall to keep the eggplants intact. Chop the flesh into large dice.
3. Heat the olive oil in a non-stick pan, add the onion, remaining garlic and the thyme. Cook until lightly golden. Add the eggplant flesh, tomatoes, raisins, the cooked bulghur and a 1/2 cup water; cover with a lid and cook over low heat for 10 minutes. Add the pine nuts, the cilantro and cheddar cheese. Season with black pepper to taste. Fill the eggplant shells with the mix, place on a baking sheet and return to the oven to bake for 15 minutes.
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