GRILLED EGGPLANT STUFFED WITH BULGUR SALAD

Grilled Eggplant Stuffed With Bulgur Salad image

Provided by Molly O'Neill

Time 45m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 large eggplants, cut in half lengthwise
1 teaspoon olive oil
2 cups raw bulgur wheat
4 cups water
1/2 cup chopped parsley
8 cloves garlic, peeled and minced
4 tablespoons fresh lemon juice
4 teaspoons salt
Freshly ground pepper to taste

Steps:

Heat a grill until hot. Rub the olive oil over the eggplant halves. Grill the eggplant until soft, turning once. When cool enough to handle, scoop out the eggplant flesh and coarsely chop. Reserve the eggplant and the empty shells.
Combine the bulgur and water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Drain. Place the bulgur in a bowl and stir in the chopped eggplant, parsley, garlic, lemon juice, salt and pepper. Divide the mixture among the reserved eggplant shells, mounding it over the top. Serve.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 3 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 1582 milligrams, Sugar 13 grams