Bulgur and Cashew Stuffed Aubergine
There’s no meat or dairy, but plenty of flavour in this heart-healthy meal.
This recipe makes 4 servings
Equipment: saucepan, wooden spoon, lid, chopping board, chefs knife, baking tray, tin foil.
Prep Time: 40 minutes
INGREDIENTS:
- 1 tbsp. olive oil
- 3 clove garlic
- 1/2 c. golden raisins
- 1/2 tsp. curry powder
- 1/4 tsp. salt
- 1 c. quick-cooking bulgur
- 2 c. water
- 2 medium eggplants
- 2 tbsp. olive oil
- 1/2 c. cashews
- Chopped mint
METHOD:
In small saucepan, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.
Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined 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.
Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.