Description
With only a few steps, interesting flavors and eye-catching presentation, this is definitive proof that even the worst cooks can make great food. You won’t believe how easy it is to make this sophisticated, tasty meal.
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 3 cloves Garlic, Crushed With A Garlic Press
- ½ cups Golden Raisins
- ½ teaspoons Curry Powder
- 2 cups Water
- 1 cup Bulgur (quick Cooking Kind)
- 2 Eggplant
- ¼ teaspoons Salt
- ½ cups Pine Nuts
- Fresh Chopped Mint, For Garnish
- FOR THE SAUCE:
- ½ cups Greek Yogurt
- ⅓ cups Water
Preparation
Preheat oven to broil.
Combine 1 tablespoon olive oil, garlic, raisins and curry powder in a saucepan on medium heat and cook for 2 minutes. Add water and bulgur, mix, and bring to a simmer. Once simmering, cover and reduce heat to medium low. Continue simmering for 15 minutes until bulgur is cooked (similar to cooking rice).
Meanwhile, slice eggplant in half lengthwise. Use a spoon to dig out seeds (discard) and create bowls where the seeds were. Lay eggplant halves on a baking sheet, cut side up. Drizzle with remaining olive oil, doing your best to coat them completely. Sprinkle with salt.
Broil under medium heat for 8–10 minutes, or until done.
For the sauce, combine yogurt and water, mix well to create a light yogurt sauce,
Once eggplant are done cooking, fill with the stuffing, top with pine nuts and garnish with chopped mint. Drizzle yogurt sauce over top and serve.
