Stuffed Eggplant

• 2 large eggplant
• 1/4 cup olive oil
• 1 large onions diced
• 2 each garlic cloves chopped
• 1 cup mushrooms sliced
• 1 cup cracked wheat (bulgur)
• 3/4 cup vegetable stock
• 1 teaspoon oregano
• 1 x salt and black pepper

1. Cut eggplants in half and scoop out pulp.
2. Leave 1/2 inch skin.
3. Place shells in shallow baking dish.
4. Dice pulp.
5. Saute onions in oil until tender, don't brown.
6. Add cubed eggplant pulp and cook until tender.
7. Add garlic, mushrooms and bulgur.
8. Cook for 3 minutes, stirring often.
9. Add stock and rest of the ingredients.
10. Bring to a boil, cover and simmer for 20 minutes or until moisture is absorbed.
11. Spoon into prepared shells.
12. Drizzle a little more olive oil over the top if desired and pour 1/2 cup water into baking dish.
13. Bake at 350F (180C) F for 40 minutes.

eggplant, olive oil, onions, garlic, mushrooms, cracked wheat, vegetable stock, oregano, salt

Taken from recipeland.com/recipe/v/stuffed-eggplant-35514 (may not work)