Vegan Mushroom Stuffed Eggplant
Vegan Mushroom Stuffed Eggplant recipe
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 2 |
garlic cloves
chopped |
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
cracked wheat (bulgur)
|
*
|
| ¾ | cup |
vegetable stock
|
|
| 1 | teaspoon |
oregano
|
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggplant
|
*
|
| 59 | ml |
olive oil
|
|
| 1 | large |
onions
diced |
|
| 2 | each |
garlic cloves
chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
cracked wheat (bulgur)
|
*
|
| 177 | ml |
vegetable stock
|
|
| 5 | ml |
oregano
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cut eggplants in half and scoop out pulp. Leave ½ inch skin. Place shells in shallow baking dish . Dice pulp.
Sauté onions in oil until tender, don't brown. Add cubed eggplant pulp and cook until 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 until moisture is absorbed. Spoon into prepared shells.
Drizzle a little more olive oil over the top if desired and pour ½ cup water into baking dish. Bake at 350℉ (180℃) F for 40 minutes.
