Bulgur and Cashew Stuffed Eggplant

There’s no meat or dairy, but plenty of flavour in this heart-healthy meal.

 

Makes 4 SERVINGS

Equipment needed: Saucepan, chopping board, knife, baking tray, pastry brush

Total Time:

 

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: 

  1. In small saucepan, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, cur-ry powder, and salt. Cook 2 minutes, stirring. Add bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.
  2. Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined bak-ing sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 tea-spoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.
  3. Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.