Stuffed Eggplant

1 hours Prep: 10 minutes Cook: 1 hours

163 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	large	eggplants
1/4	cup	olive oil
1	large	onion	diced
2	each	garlic cloves	chopped
1	cup	mushrooms	sliced
1	cup	whole wheat bulgur
3/4	cup	vegetable stock
1	teaspoon	oregano
1	x	salt and black pepper

Directions

Cut eggplants in half and scoop out pulp.

Leave 1/2 inch skin.

Place shells in shallow baking dish.

Dice pulp.

Saute onions in oil till tender, don't brown.

Add cubed eggplant pulp and cook till tender.

Add garlic, mushrooms and bulgur. Cook for 3 minutes, stirring often.

Add stock and rest of the ingredients. Bring to a boil, cover and simmer for 20 minutes or till moisture is absorbed.

Spoon into prepared shells.

Drizzle a little more olive oil over the top if desired and pour 1/2 cup water into baking dish.

Bake at 350 degrees F for 40 minutes.

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 163 79% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 200mg	8%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 2.0g	4%

Vitamin A	15%		Vitamin C	8%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About Laurie

by Laurie

Laurie resides in Guelph, Ontario, Canada. With Italian roots, her love for cooking traces to hours spent in the kitchen with her family,...

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