Friday, October 2, 2009
Recipe from What's Cooking Vegetarian
Serves 4 to 8
4 medium eggplants
3/4 cup bulger wheat
1 1/4 cups boiling water
3 Tbsp. olive oil
2 garlic cloves, crushed
2 Tbsp pinenuts
1/2 tsp. turmeric
1 tsp chili powder
2 celery stalks, chopped
4 scallions, chopped
1 carrot, grated
3/4 cup chopped button mushrooms
2 tbsp. raisins
2 tbsp. fresh cilantro (chopped) (I hate cilantro so for me this is optional)
salad greens, to serve
1. Cut the eggplants in 1/2 lengthwise and scoop out the flesh with a spoon without piercing the shells. Chop the flesh and set aside. Rub the insides of the eggplants with a little salt and set aside, upside down, for about 20 minutes.
2. Meanwhile, put the bulgur wheat in a mixing bowl and pour the boiling water over the top. Let stand for 20 minutes, or until the water has been absorbed.
3. Heat the oil in a skillet. Add the garlic, pine nuts, turmeric, chili powder, celery, scallions, carrot, mushrooms, and raisins and cook for 2 to 3 minutes.
4. Stir in the reserved eggplant flesh and cook for a further 2 to 3 minutes. Add the cilantro, mixing well.
5. Remove the skillet from the heat and stir in the bulgur wheat. Rinse the eggplant shells under cold water and pat dry with the paper towels.
6. Spoon the bulgur filling into the eggplants and place in a roasting pan. Pour in a little boiling water and coook in a preheated oven at 350 degrees for 15 to 20 minutes. (Took longer than this for me)
7. Serve hot with salad greens.
NOTE: My children did not care for the shells. So next time I will peel the eggplants and dice all the flesh and then cook it in a casserole dish.