Stuffed eggplant

Whiskers
I like this new name! Lol, ok back to cooking . My mom brought home some really cute baby eggplants and I decided they are the perfect shape and size to stuff with things. My family has started to like stuffed vegetables which I find funny as for years everything had to be separate. So this was a relatively easy recipe there are a decent amount of steps so you have to give yourself some time to make them but they are delicious,very worth the work

Stuffed Eggplant

Ingredients:
1. 4 Baby eggplants
2. 1 cup cooked bulgar
3. 1/4 cup grated feta
4. 2 teaspoons cumin
5. 2 teaspoons paprika
6. 5 tablespoons olive oil
7. 1 onion - diced
8.1 garlic clove- crushed
9. 2 spring onions sliced thinly
10. Sliced pepper jack cheese
Salt and pepper to taste

How To:
1. Preheat the oven to 220 degrees celsius
2. Slice the eggplants in  half and then remove the innards leaving 1/4 inch rim
3.toss the eggplants lightly with olive oil,cumin and paprika then roast on a sheet tray for 30 min
4.Cook bulgar to package instructions
5. Saute onion and garlic adding to cooked bulgar
6. Add the feta,spring onions as well as salt and pepper to taste
7. Pull out the eggplants and stuff them with bulgar mixture cover with slices of pepper-jack cheese
8. Broil for 10 minutes till the cheese is bubbly
Eat and enjoy-
You could serve this with a fresh yogurt and herb sauce,or fresh or pickled salad to balance the eggplants oils.
The eggplants can be kept for up to a week in an airtight container in the fridge.

Hope you give this a try it was easy and fun to make and quite delicious.
Until next time whiskers