Directions:
- Heat 2 tbsp of the oil in a skillet over medium heat; cook onion, mushrooms and garlic until softened, about 5 minutes.
- Add bulgur and sun-dried tomatoes and stir until coated.
- Add stock and bring to a boil then reduce heat and let simmer covered for 20 minutes or until the liquid is absorbed. Transfer to bowl and set aside.
- Preheat skillet to medium heat and add oil.
- Peel 2 inch wide strips of skin from opposite sides of eggplants and discard.
- Cut each eggplant lengthwise into 6 slices about 1/4 inch thick. Brush both sides with oil and sprinkle with salt and pepper. Grill slices in oiled skillet turning once until golden and tender about 10 minutes. Transfer to tray and set aside.
- Preheat oven to 375 degrees.
- Stir goat cheese into bulgur mixture.
- Lay slice of eggplant on work surface and spread with 1/4 cup bulgur mixture starting at narrow end, roll up. Place seam side down on cooking tray and then repeat with remaining eggplant.
- Pour tomato sauce into a 13 x 9 inch baking dish. Place eggplant rolls on top seam side down. Cover dish with aluminum foil and bake for 20 minutes or until sauce is bubbling.
- Garnish with chopped basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.87 Kcal (2135 kJ) | ||
| Calories from fat | 182.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 31% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 2792.13mg | 116% | |
| Potassium | 1201.41mg | 26% | |
| Total Carbs | 69.01g | 23% | |
| Sugars | 25.83g | 103% | |
| Dietary Fiber | 12.8g | 51% | |
| Protein | 15.32g | 31% | |
| Vitamin C | 17.1mg | 29% | |
| Iron | 2.9mg | 16% | |
| Calcium | 234.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 104.82 Kcal (439 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 31% | |
|---|---|---|---|
| Cholesterol | 4.57mg | 7% | |
| Sodium | 574.01mg | 116% | |
| Potassium | 246.99mg | 26% | |
| Total Carbs | 14.19g | 23% | |
| Sugars | 5.31g | 103% | |
| Dietary Fiber | 2.63g | 51% | |
| Protein | 3.15g | 31% | |
| Vitamin C | 3.5mg | 29% | |
| Iron | 0.6mg | 16% | |
| Calcium | 48.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Vegetable Barley Stew
Olive oil, White onion, Carrots, Garlic cloves, Water and 11 more.. -
Beetroot Soup
Olive oil, Onion, diced, Celery rib, diced and 7 more.. -
Red Lentil Curry Soup
Olive oil, Red onions, chopped, Carrots, sliced and 11 more.. -
Polenta with Mushroom Ragout
Water, Yellow cornmeal, Salt, Freshly ground black pepper and 11 more.. -
Mushroom Risotto
Broth (i use mushroom), Butter, Olive oil and 8 more.. -
Mushroom Risotto With Peas
Canned low sodium chicken broth, Dried porcini mushrooms and 10 more.. -
Lentil Soup With Minted Yogurt
Olive oil, Onions, chopped, Carrots, peeled, chopped and 9 more.. -
Spicy Chicken Rustica on Ravioli and Arugula
Olive oil, Onion , thin strips, Red bell pepper, chopped and 9 more.. -
Pork Loin Chops With Mushroom Onion Gravy
Olive oil, Red onion, thinly sliced and 8 more.. -
Easy Chicken Scaloppine
Olive oil, Red onion, thinly sliced (about 1 cup) and 12 more..
Also Try
-
-
Kittencal's Cabbage Rolls With Tomato Sauce
Head green cabbage (frozen then completely thawed) and 16 more.. -
Parmesan Crusted Chicken on Eggplant Sun Dried Tomato and Mozzar
Chicken breasts, Olive oil, Grainy mustard, Garlic cloves and 17 more.. -
Black Forbidden Rice & Eggplant With Almond Cream Sauce
Forbidden black rice, Water, Sea salt and 12 more.. -
-
Spicy Tomato Sauce (Martha Stewart)
Olive oil, Garlic cloves, peeled, Whole canned tomatoes and 4 more.. -
Peas in Tomato Sauce (Revithia Me Saltsa Domata)
Extra virgin olive oil, Onion, chopped and 10 more.. -
Eggplant Roll-Ups With Roasted Tomato Sauce
Ripe plum tomatoes, cut in half and seeded (2 2/3 lbs) and 10 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
