Recipe:

Baked Eggplant with Nutty Bulgur Stuffing

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Serves 8

Earthy burdock, a firm root long popular in Asia, adds flavor to this dish's hearty stuffing. Leave it unpeeled to enjoy its full flavor.

Ingredients

3 teaspoons toasted sesame oil, divided
4 medium eggplants, halved lengthwise
1 small burdock, unpeeled and finely chopped
1 yellow onion, chopped
1/2 carrot, chopped
1 rib celery, chopped
1 cup bulgur
1 3/4 cups boiling water
1 to 2 tablespoons tamari, or to taste
Ground black pepper to taste
1/4 cup toasted chopped pecans
1/2 cup whole wheat bread crumbs

Method

Preheat oven to 400°F. Line a large baking sheet with parchment paper then grease paper with 1 teaspoon of the oil. Score cut sides of eggplant with crosswise cuts then arrange cut side down in a single layer on the baking sheet. Bake until tender, about 30 minutes. Set aside until cool enough to handle then scoop out pulp with a spoon, leaving a 1/3-inch wall in each eggplant half. Finely chop pulp and transfer to a bowl. Reduce temperature to 350°F.

Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add burdock and cook, stirring often, until just golden. Add onions and cook until transparent then stir in carrots and celery and cook until just slightly tender. Add bulgur and cook, stirring often, until toasted and fragrant. Stir in water, tamari and pepper, reduce heat, cover and simmer until bulgur is just tender and liquid absorbed, about 5 minutes. Remove from heat and set aide to let rest, covered, for 15 to 20 minutes. Stir in pecans and reserved eggplant pulp.

Stuff each eggplant shell with some of the bulgur mixture and arrange on baking sheet. Sprinkle bread crumbs over the top and bake until golden brown and hot throughout, about 30 minutes.

Nutrition

Per serving (about 14oz/406g-wt.): 210 calories (50 from fat), 6g total fat, 0.5g saturated fat, 7g protein, 38g total carbohydrate (14g dietary fiber, 9g sugar), 0mg cholesterol, 240mg sodium

Tags: Low Sodium, Vegan, Low Fat, High Fiber, Dairy Free, Vegetarian

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