Delicious result of my quick and spontaneous cooking: mushroom bulgur stuffed eggplants or eggplant boats . Eggplants happen to be my most favorite veggies and I normally have them in my fridge year around. I love them roasted, fried , cooked or grilled. And if you didn’t know, it’s also one of the healthiest and most nutritious veggies . So keep that in mind and try including that delicious vegetable in your daily diet .
I’ve made quite a few dishes with eggplants and would recommend to check them out on My YouTube
Not too many ingredients for this recipe, so I’ll go ahead and put down quick instructions and ingredients. Hope you’ll try and love it!
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Thank you all!
1 medium size eggplant , about a pound or less
3-4 tbs olive oil, may need a bit more for drizzling the pan and eggplants before roasting
1 small onion, sliced into semicircles,1 small pack of mushrooms, white or crimini , sliced into halves or quarters
1 medium tomato, cubed ( I used 3-4 tbs canned tomatoes), you’ll need a bit more for drizzling the pan
½ tbs red pepper paste, I have a tutorial on this
4-5 mini bell peppers or half a regular size pepper, sliced
3-4 tbs bulgur ( for gluten free version use pre cooked quinoa)
1 garlic clove minced
Freshly chopped mixed herbs: parsley, dill, cilantro, basil , about 2-3 tbs
Salt , pepper, coriander, cumin and turmeric to taste
3-4 oz mozzarella, optional
Preheat the oven to 480°-500°F
Slice the eggplant in half and remove the inside meat , and chop into small pieces , refer to your YouTube video for more instructions
Lightly sprinkle with salt and olive oil and place in the oven to roast , 10-15 minutes or until slightly golden color
Into a preheated skillet add 2-3 tbs oil, onions, chopped eggplants, mushrooms, peppers and sauté until slightly cooked, don’t overcook
Stir in tomatoes, red pepper paste and bulgur
If the mixture is too dry add ¼ cup water or broth ,I didn’t add it
Mix in the garlic, add spices and seasonings
Lastly add chopped herbs
The stuffing is ready
Stuff the eggplant boats and place on a baking pan drizzled with oil and tomato sauce or chopped tomatoes
Return to the oven for 7-10 minutes
Sprinkle with mozzarella if desired and enjoy your Eggplant Boats
Բարի ախորժակ !