Slow Cooker Bulgur and Lentil Stuffed Eggplant - 5 pts

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Slow Cooker Bulgur and Lentil Stuffed

Eggplant - 5 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker

by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 3 quart 5 1/2

to 6 quart

Low Fat (less than 30%) Oval

cooker preferred

Slow Cooker Vegan

WW Points

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 large eggplant -- halved lengthwise

2 tablespoons olive oil

1 small yellow onion -- chopped

1 small carrot -- grated

2 cloves garlic -- minced

1 jalapeno chile pepper --

seeded and minced (optional)

1 cup lentils, cooked -- drained

1 cup bulgur, cooked

salt and freshly ground pepper

to taste

14 1/2 ounces crushed tomatoes -- (1 can)

1 tablespoon chili powder

1 teaspoon fresh ginger root -- peeled

and grated

1/2 cup water

 

Scoop out the inside of the eggplant, leaving 1/4 to

1/3 inch of the flesh and the shells intact and set

aside. Coarsely chop the eggplant flesh.

 

Heat the oil in a large skillet over medium heat. Add

the onion, carrot, chopped eggplant, garlic, and

jalapeno, if using; cover, and cook until softened,

about 5 minutes, then transfer to a large mixing bowl.

 

To the same bowl, add the lentils and bulgur and

season with salt and pepper to taste. Mix well, then

stuff the mixture evenly into the eggplant shells.

Arrange the eggplant halves in a 5 1/2 to 6 quart slow

cooker.

 

In the same bowl, combine the tomatoes, chili powder,

ginger,and water, season with salt and pepper to

taste, blend well, then pour the sauce on and around

the eggplants. Cover and cook on Low until the

eggplant shells are tender but still hold their shape,

4 to 5 hours. Serve hot.

 

Serves 5.

 

Description:

" 5 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 245 Calories;

8g Fat (27.0% calories from fat); 10g Protein; 39g

Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

170mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2

Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Low for 4 to 5 hours.

 

5 1/2 to 6 quart oval cookers.

 

This recipe requires 5 1/2 to 6 quart oval slow cooker

in order to accommodate the eggplant stuffed with

hearty and nutritious bulgur and lentils. Best known

for its use in tabbouleh, bulgur is a quick-cooking

grain made from wheat kernels that have been steamed,

dried, and crushed. Available in natural food stores,

well-stocked supermarkets, and specialty grocers,

bulgur has a robust flavor and chewy texture.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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