Eggplant Stuffed w Bulgar Serves 4

Rub oil over eggplant. Grill until soft, turning once. When cool enough to handle, scoop out flesh and chop coarsely. Combine bulgar and water and bring to a boil. Cover and simmer 20 min. Drain. Place bulgar in bowl and stir in eggplant, parsley, garlic, juice, salt and pepper. Divide mixture among reserved shells.

Eggplant 2 large, halved lengthwise
Olive Oil 1 tsp
Bulgar Wheat 2 c raw
Water 4 c
Parsley 0.5 c
Garlic 8 cloves, minced
Lemon Juice, Fresh 4 T
Salt to taste
Pepper to taste