Stuffed Eggplant (Aubergine) With Bulgur -

Stuffed Eggplant (Aubergine) With Bulgur

Ingredients

1 large eggplant
Juice of 1 lemon
2 tbsp (30 ml) olive oil
⅓ cup (75 ml/60 g) bulgur
1 onion
½ cup (125 ml) vegetable stock
2 red peppers
1 zucchini (courgette)
7 oz (200 g) tomato paste
Salt and freshly ground pepper
¼ cup (50 ml/30 g) freshly grated Parmesan cheese

Details

Serves: 2

Method

Cut the eggplant in half lengthwise. Remove the flesh, leaving a shell on the skin. Dice the flesh and set aside. Brush the shells with lemon juice.

Preheat the oven to 400°F (200°C). Place the eggplant shells in an ovenproof dish and bake for 15 minutes.

Chop the onion and dice the red peppers and zucchini. Heat the oil, stir in the bulgur and brown slightly. Mix in the onion and cook briefly. Add veg­etable stock, red peppers, zucchini and eggplant flesh. Simmer for 15 minutes. Stir in the tomato paste and season with salt and pepper.

Stuff eggplant shells with mixture, sprinkle cheese on top, and bake for another 15 minutes.

Per serving:- approx. 353 calories 17 g protein, 15 g fat, 37 g carbohydrates

Related food category:

• Vegetable and Side Dishes