This Stuffed Eggplant Flower is as beautiful as it is delicious — tender eggplant petals filled with a savory blend of spices ...

1/2 cup medium-grind bulgur, rinsed. 1/4 cup water. 1 onion, chopped fine. 3 garlic cloves, minced. 2 teaspoons minced fresh oregano or 1/2 teaspoon dried ...

This stuffed eggplant is one of the Coast’s memorable dishes, and now you can make it at home By Andrea Yeager Special to the Sun Herald Updated October 19, 2018 11:12 AM ...

Heat the oil in a skillet over medium heat. Add the garlic and cook until softened, then add the chopped eggplant and thyme. Cook, stirring, until the eggplant is soft, about 5 minutes.

With the remaining tablespoon of oil, grease a large baking dish (about a 14-inch oval). Cut the remaining onion in quarters and then slice thinly.

These stuffed food recipes are like two dishes in one! They start with peppers, squash, or eggplant, filled with hearty meat and rice for a flavorful meal.

Ingredients 1 cup bread crumbs; 2 jumbo eggplants; 4 tablespoons extra-virgin olive oil; 1 small onion, cut into 1-inch pieces; 4 cloves garlic, grated on a Microplane or very finely minced ...

Remove whole eggplant with gravy to a serving dish. Serve family-style with freshly boiled pasta.. . . . . . . This recipe sent by Janet, from the 1982 Times-Picayune cooking contest, includes the ...

Return the eggplant to the pan, along with the vinegar, tamari and cayenne; cook, gently tossing, for 2 to 3 minutes, so the flavors meld and the pan juices form a sauce. Taste, and add more ...

stuffed eggplant with bulgur When shopping, do not confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Serves 4 ...

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