I love this vegan stuffed eggplant. I grew up eating bulgur but my mom never thought about seasoning it this way. The bulgur is delicious by itself, or stuffed into one of those eggplants in your box.
Ingredients:
3 tablespoons olive oil, divided 1/2 cup golden raisins 3 cloves garlic, crushed 1/2 teaspoon curry powder 3/4 teaspoon salt, divided 2 cups water 1 cup bulgur Eggplant 1/2 cup cashews
Preparation:
Preheat broiler.
In a small saucepan, heat 1 tablespoon oil over medium heat. Add raisins, garlic, curry powder and 1/4 teaspoon salt. Cook 2 minutes. Add water and bulgur and bring to a simmer. Cover and simmer 15 minutes or until bulgur is tender.
While bulgur is cooking, brush cut side of eggplant with remaining 2 tablespoons olive oil. Arrange eggplant on a baking sheet and sprinkle with remaining 1/2 teaspoon salt. Put eggplant 6 inches under broiler and cook 6 minutes or until eggplant is tender. Remove from oven and cover with foil so it will keep steaming hot.
Stir cashews into bulgur and then stuff eggplant halves.