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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.0
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 11.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Baked Eggplant with Nutty Bulgur Stuffing calories by ingredient
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Baked Eggplant with Nutty Bulgur Stuffing

Submitted by: JSDMEMPHIS

Introduction

Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.
Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.

Number of Servings: 8

Ingredients

    3 teaspoons toasted sesame oil, divided
    4 medium eggplants, halved lengthwise
    1 small burdock, unpeeled and finely chopped
    1 yellow onion, chopped
    1/2 carrot, chopped
    1 rib celery, chopped
    1 cup bulgur
    1 3/4 cups boiling water
    1 to 2 tablespoons tamari, or to taste
    Ground black pepper to taste
    1/4 cup toasted chopped pecans
    1/2 cup whole wheat bread crumbs

Directions

Preheat oven to 400F. Line a large baking sheet with parchment paper then grease paper with 1 teaspoon of the oil. Score cut sides of eggplant with crosswise cuts then arrange cut side down in a single layer on the baking sheet. Bake until tender, about 30 minutes. Set aside until cool enough to handle then scoop out pulp with a spoon, leaving a 1/3-inch wall in each eggplant half. Finely chop pulp and transfer to a bowl. Reduce temperature to 350F.

Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add burdock and cook, stirring often, until just golden. Add onions and cook until transparent then stir in carrots and celery and cook until just slightly tender. Add bulgur and cook, stirring often, until toasted and fragrant. Stir in water, tamari and pepper, reduce heat, cover and simmer until bulgur is just tender and liquid absorbed, about 5 minutes. Remove from heat and set aide to let rest, covered, for 15 to 20 minutes. Stir in pecans and reserved eggplant pulp.

Stuff each eggplant shell with some of the bulgur mixture and arrange on baking sheet. Sprinkle bread crumbs over the top and bake until golden brown and hot throughout, about 30 minutes.

Serving Size: 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JSDMEMPHIS.





TAGS:  Vegetarian Meals |

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