By: Jes
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.

Ingredients:
-----------------------------------------------------
4 baby eggplants
1 cup bulgur wheat (or other grain - millet or quinoa would work)
3 cups tomato juice
10-12 sundried tomatoes, chopped
1 onion, chopped
4 cloves garlic, minced
Several sprigs fresh basil, chopped
Several sprigs fresh parsley, chopped
Chopped Veggies (I used 1/2 zucchini, 1 carrot and 1 stalk celery)


Instructions:
-----------------------------------------------------
Using a paring knife, cut a wedge out of the eggplants, lenthwise, and scoop out the flesh leaving only about 1/2 inch. Lightly salt the eggplants and leave them to sweat.

Place the bulgur with the tomato juice, sun dried tomatoes, onion, garlic, basil, parsley and veggies all in a pot and bring it to a boil. Then reduce the heat to low-medium and let the mixture simmer for about 15 minutes or until done.

Rinse the eggplants and then stuff them with the bulgur mixture. Grill for about 10-15 minutes or until done.

Additional comments:
-----------------------------------------------------
This is so good! I had a similar meal at Bloodroot, a vegetarian restaurant in Bridgeport, CT and stitchwitchered up this recipe on my own.