- 3 teaspoons toasted sesame oil, divided
- 4 medium eggplants, halved lengthwise
- 1 small burdock root, unpeeled and finely chopped
- 1 medium yellow onion, chopped
- 1/2 carrot, chopped
- 1 celery stalk, chopped
- 1 cup bulgur
- 1 tablespoon tamari
- 1/4 teaspoon ground black pepper
- 1/4 cup toasted chopped pecans
- 1/2 cup whole wheat bread crumbs
Heat remaining 2 teaspoons oil in a large skillet over medium heat. Add burdock and cook, stirring often, until just golden, about 10 minutes. Add onion and cook until transparent, then stir in carrots and celery and cook until just slightly tender, about 4 minutes. Add bulgur and cook, stirring often, until toasted and fragrant, about 2 minutes. Stir in 1 3/4 cup water, tamari and pepper. Bring to a boil, then 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.
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