Eggplant In The Crockpot Stuffed With Bulgar And Lentils Recipe

Name: Eggplant In The Crockpot Stuffed With Bulgar And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eggplants to fit your crockpot, cut in half lengthwise.; 1 tablespoon olive oil; 1 medium onion of your choice, chopped; 2 grated carrots; 3 garlic cloves, minced; 1 cup cooked and drained lentils; 1 cup cooked bulgur; 2 medium tomatoes, diced; 1 tablespoon curry powder; 1 teaspoon grated ginger; 1/2 cup water; salt and pepper to taste

Servings: persons

Eggplants to fit your crockpot, cut in half lengthwise.
1 tablespoon olive oil
1 medium onion of your choice, chopped
2 grated carrots
3 garlic cloves, minced
1 cup cooked and drained lentils
1 cup cooked bulgur
2 medium tomatoes, diced
1 tablespoon curry powder
1 teaspoon grated ginger
1/2 cup water
salt and pepper to taste

1
Scoop out the eggplants leaving a shell. Chop the removed flesh of the eggplant.
2
Heat oil in medium skillet over medium heat. Add onion, carrots, garlic and eggplant and cook until vegetables are softened (approx. 5 minutes).
3
Put lentils and bulgar in a bowl and add the skillet vegetables. Mix well, adding salt and pepper to taste. Stuff this mixture into the eggplant shells and arrange in a 5-6 quart slow cooker. Oval shape is helpful but not necessary.
4
Separately, combine tomatoes, curry powder, ginger and water and add a bit of salt and black pepper. Blend well and pour over eggplants in crock pot. Cover and cook for 4-5 hours on low heat. The eggplant shells should be tender to the touch but not mushy (eggplant should hold its shape). Serve hot.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Eggplants to fit your crockpot, cut in half lengthwise., 1 tablespoon olive oil, 1 medium onion of your choice, chopped, 2 grated carrots, and more.

Yes, Eggplant In The Crockpot Stuffed With Bulgar And Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant In The Crockpot Stuffed With Bulgar And Lentils

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