Eggplant Stuffed with Red Beans and Bulgur

Name: Eggplant Stuffed with Red Beans and Bulgur
Cook time: 4 h
Total time: 4 h
Ingredients: 1 large eggplant; 2 teaspoons olive oil (optional); 1 small onion, minced; ½ small green bell pepper, seeded and minced; 1 small celery rib, minced; 4 garlic cloves, minced; 1 teaspoon dried thyme; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 1½ cups cooked dark red kidney beans or 1 (15-ounce) can beans, rinsed and drained; 1 cup cooked bulgur; 1 chipotle chile in adobo, finely minced; 1 (14.5-ounce) can crushed tomatoes; 1 tablespoon chili powder; 1 teaspoon dried basil

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

A large oval slow cooker is best for this recipe to accommodate the eggplant. If your slow cooker is too small to accommodate both eggplant halves side by side, you can stack them crisscross. Bulgur, best known for its use in tabbouleh, is a quick-cooking grain made from wheat kernels that have been steamed, dried, and crushed.

Ingredients

1 large eggplant
2 teaspoons olive oil (optional)
1 small onion, minced

Vegan

Method

Halve the eggplant lengthwise and scoop out the flesh, leaving ¼ to ⅓ inch of the flesh and the shells intact. Chop the scooped-out eggplant flesh.
For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, celery, garlic, jalapeño, thyme, and chopped eggplant. Season to taste with salt and pepper and cook, stirring,