Bulgur and Cashew Stuffed Eggplant

Votes: 0
Rating: 0
You:
Rate this recipe!
Leave a Review
Serves4 (1/2 stuffed eggplant each)
SWAP ScoreWhat's this?

Ingredients

Directions

  1. Turn on broiler. Line a rimmed baking sheet with foil.
  2. In small sauce pot, heat 1 tablespoon olive oil on medium. Add crushed garlic, curry powder, and salt. Cook 2 minutes, stirring. Add bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.
  3. Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.
  4. Remove eggplant from oven. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

Recipe Tips

There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Nutrition Facts
Bulgur and Cashew Stuffed Eggplant
Amount Per Serving
Calories 379 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Sodium 164mg 7%
Potassium 899mg 26%
Total Carbohydrates 49g 16%
Dietary Fiber 13g 52%
Sugars 11g
Protein 10g 20%
Vitamin A 0%
Vitamin C 8%
Vitamin D0%
Calcium 5%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Review this Recipe

Your Review

Have a recipe you want to see here?

Suggest a recipe

Suggest a recipe

Have a recipe you want to see here?

Suggest a recipe