Description
2 to 3 of these rolls makes for 1 serving as a meatless main meal. The bulgur mix is so good by itself i'll usually make more than i need to freeze for a side to other dishes.
Ingredients
- Olive Oil
- Onion
- Mushrooms
- Garlic Cloves
- Bulgur
- Sun-dried Tomato
- Chicken Stock
- Eggplants
- Salt And Pepper
- Goat Cheese
- Tomato Sauce
- Basil
Instructions
- Heat 2 tbsp of the oil in a skillet over medium heat
- Cook onion, mushrooms and garlic until softened, about 5 minutes
- Add bulgur and sun-dried tomatoes and stir until coated
- Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed
- Transfer to bowl and set aside
- Preheat skillet to medium heat and add oil
- Peel 2 inch wide strips of skin from opposite sides of eggplants and discard
- Cut each eggplant lengthwise into 6 slices about 1 / 4 inch thick
- Brush both sides with oil and sprinkle with salt and pepper
- Grill slices in oiled skillet turning once until golden and tender about 10 minutes
- Transfer to tray and set aside
- Preheat oven to 375 degrees
- Stir goat cheese into bulgur mixture
- Lay slice of eggplant on work surface and spread with 1 / 4 cup bulgur mixture starting at narrow end, roll up
- Place seam side down on cooking tray and then repeat with remaining eggplant
- Pour tomato sauce into a 13 x 9 inch baking dish
- Place eggplant rolls on top seam side down
- Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling
- Garnish with chopped basil