Stuffed Eggplant (version VII)

2 large eggplants
1/4 cup olive oil
1 large onion, diced
2 garlic cloves, chopped
1 cup mushrooms, sliced
1 cup bulgur wheat
3/4 cup vegetable stock
1 teaspoon oregano
salt and pepper

Cut eggplants in half and scoop out pulp. Leave 1/2-inch skin. Place shells in shallow baking dish. Dice pulp.

Sauté onions in oil till tender, don't brown. Add cubed eggplant pulp and cook till tender. Add garlic, mushrooms and bulgur. Cook for 3 minutes, stirring often. Add stock and rest of the ingredients. Bring to a boil, cover and simmer for 20 minutes or till moisture is absorbed.

Spoon into prepared shells. Drizzle a little more olive oil over the top if desired and pour 1/2 cup water into baking dish. Bake at 350F for 40 minutes.



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