Healthy recipes - Bulgur and Cashew Stuffed Eggplant

Bulgur and Cashew Stuffed Eggplant

Ingredients

• 1 tbsp. olive oil
• 3 clove garlic
• ½ c. golden raisins
• ½ tsp. curry powder
• ¼ tsp. salt
• 1 c. quick-cooking bulgur
• 2 c. water
• 2 medium eggplants
• 2 tbsp. olive oil
• ½ c. cashews
• Chopped mint

Directions

1. In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.
2. Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.
3. Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.