Bulgur Stuffed Eggplant Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| 1/2 cup bulgur or cracked wheat | ||
| Frozen chopped spinach package | 1 | |
| 1 eggplant, about 1 1/2 lbs. | ||
| Carrot | 2 Tablespoon, grated | |
| Salt | 1/4 Teaspoon | |
| Fennel seed | 1/8 Teaspoon, crushed | |
| Water | 1/4 Cup (16 tbs) | |
| Parmesan cheese | 2 Teaspoon, grated | |
| Paprika | 1/8 Teaspoon | |
Directions
Place 1 1/2 cups water in 2-cup measure.
Microwave at High for 2 to 5 minutes, or until water boils.
Place bulgur in small mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes to soften.
Drain and press out excess moisture.
Set aside.
Unwrap spinach and place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Drain and press out excess moisture.
Set aside.
Cut eggplant in half lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Place shells in 10-inch square casserole.
Set aside.
Chop eggplant pulp coarsely.
In medium mixing bowl, combine pulp, carrot, salt, fennel and 1/4 cup water.
Stir.
Cover with plastic wrap.
Microwave at High for 3 to 5 minutes, or until eggplant is just tender.
Drain.
Stir in bulgur and spinach.
Spoon mixture into eggplant shells.
In small bowl, combine Parmesan cheese and paprika.
Sprinkle on eggplant.
Cover with wax paper.
Microwave at 70% (Medium High) for 10 to 15 minutes, or until tender, rotating dish once.
Let stand, covered, for 5 minutes.
Microwave at High for 2 to 5 minutes, or until water boils.
Place bulgur in small mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes to soften.
Drain and press out excess moisture.
Set aside.
Unwrap spinach and place on plate.
Microwave at High for 4 to 5 minutes, or until defrosted.
Drain and press out excess moisture.
Set aside.
Cut eggplant in half lengthwise.
Scoop out pulp, leaving 1/4-inch shell.
Place shells in 10-inch square casserole.
Set aside.
Chop eggplant pulp coarsely.
In medium mixing bowl, combine pulp, carrot, salt, fennel and 1/4 cup water.
Stir.
Cover with plastic wrap.
Microwave at High for 3 to 5 minutes, or until eggplant is just tender.
Drain.
Stir in bulgur and spinach.
Spoon mixture into eggplant shells.
In small bowl, combine Parmesan cheese and paprika.
Sprinkle on eggplant.
Cover with wax paper.
Microwave at 70% (Medium High) for 10 to 15 minutes, or until tender, rotating dish once.
Let stand, covered, for 5 minutes.
Chef
