Moroccan Spiced Eggplant Stuffed with Bulgur, Vegetables and Mushrooms
Striped eggplant cooked until just soft in red Moroccan tagine spice, then split and stuffed with a bulgur wheat salad made with sauteed local onions, pepper, heirloom tomato, and heaps of chopped parsley, flavored with roasted garlic, oregano and orange. The whole thing is baked together until just the right tenderness and served with a chilled seasoned cucumber and red onion salad.
Available to serve 1, 2 or 4 people. This dinner is vegetarian. Please choose from the drop down menu.