June 24, 2016
1 pouch of Wild Garden brand Bulgur Pilaf
4 medium eggplants, cut in half, lengthwise
1 large red onion, thinly sliced
8 garlic cloves, finely diced
3 large tomatoes, chopped
1/3 cup fresh parsley, chopped
2 tbsp fresh dill, finely chopped
1 cup olive oil
Salt to taste
1Preheat oven to 450°F. Line a baking sheet with foil or parchment paper and spray with non-stick cooking spray.
2Place eggplants on the baking sheet, and bake for 20 minutes, or until tender.
3Cook bulgur according to package instructions. Empty contents into large mixing bowl.
4Heat 2 tablespoons of olive oil over medium heat and sauté onions until tender.
5Add garlic and cook for 30 seconds to a minute. Combine onions, garlic, and remaining ingredients with bulgur.
6Spoon bulgur mixture into each of the eggplant halves. Enjoy!!