Serves 4
2 hard globe/Italian eggplants ( they should be hard as an apple, not soft and spongy)
sea salt
1 cup bulgur wheat ( use the same grind as for salad)
1 1/4 cups boiling water
3tbsp good olive oil
3cloves garlic smashed and minced
3tbsp RAW pine nuts or chopped almonds, walnuts etc
1tsp ground turmeric
1tsp chili powder
3 stalks celery minced
1 cup minced onion/white of leek
4 scallion minced
1 cup grated carrot
1/2 cup sliced mushrooms
1/2 cup washed raisins
2 tbsp nutritional yeast
1/2 cup diced apricots also washed
1/2 cup chopped cilantro
it is important for this dish that all the vegetables are chopped small and uniform in size.
PREHEAT OVEN 350F middle shelf
Cut the eggplants in half lengthwise and scoop out the flesh leaving a 1/4 inch round the skin.( I use a paring knife and cut round the edge and towards the middle, criss crossing)
Chop the flesh and set aside.
Sprinkle the shells with sea salt and set over a colander skin side up..so the bitter juices will drain out, for 40 mins.
Meanwhile
In a medium bowl place the bulgur and cover with the boiling water and allow to stand for 20 mins..so all is absorbed.
Heat the oil in a heavy bottomed skillet and saute the garlic, pine nuts, scallions, turmeric, chili powder, celery, onions, carrot for 5 mins,
Add the mushrooms and eggplant flesh and saute for 3 mins, before adding the dried fruit.
Season well with salt and pepper to taste.
Stir in the chopped cilantro, and soaked bulgur wheat and saute for further 2 mins. Remove from heat.
Stir in the nutritional yeast.
Rinse the egg plant halves under running cold water, pat dry then place in a roasting pan with 1/4 inch water in base.
Fill each shell, well.
Patting down filling as it is added.
Bake 20-25 mins.
Carefully remove pan from oven, wait 5 mins then remove from pan and serve on warmed plates.
Variations:
You may add cooked green beans, chopped artichoke hearts, grape tomatoes, cooked dried beans; rinsed capers; olives; strips of roasted bell peppers; steamed greens sliced thinly.
You may also use with steamed rice, farro, barley, quinoa, millet or whole wheat couscous in place of bulgur wheat.
This is a wonderful dish and will become a family favorite.
This method also works well with stuffed bell peppers/hollowed zucchini (just cook the vegetable halves in boiling salted water for 5 mins before filling, and bake them in a own made tomato sauce instead of water).
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| Spring is arriving now In So Cal...just flowered yesterday |
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