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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.