Stuffed Eggplant (Satterly)

2 lg Eggplants

1/4 c Olive oil

1 lg Onion, diced

2 Garlic cloves, chopped

1 c Mushrooms, sliced

1 c Bulgur wheat

3/4 c Vegetable stock

1 ts Oregano

Salt & pepper Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook