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Baked Eggplant with Nutty Bulgur Stuffing

Serves 8
Time 1 hr 40 min
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 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
Method

Preheat the 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 the oven to 350°F.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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