Ingredients
Eggplants to fit your crockpot, cut in half lengthwise.
1 tablespoon olive oil
1 medium onion of your choice, chopped
2 grated carrots
3 garlic cloves, minced
1 cup cooked and drained lentils
1 cup cooked bulgur
2 medium tomatoes, diced
1 tablespoon curry powder
1 teaspoon grated ginger
1/2 cup water
salt and pepper to taste
Preparation
Scoop out the eggplants leaving a shell. Chop the removed flesh of the eggplant.
Heat oil in medium skillet over medium heat. Add onion, carrots, garlic and eggplant and cook until vegetables are softened (approx. 5 minutes).
Put lentils and bulgar in a bowl and add the skillet vegetables. Mix well, adding salt and pepper to taste. Stuff this mixture into the eggplant shells and arrange in a 5-6 quart slow cooker. Oval shape is helpful but not necessary.
Separately, combine tomatoes, curry powder, ginger and water and add a bit of salt and black pepper. Blend well and pour over eggplants in crock pot. Cover and cook for 4-5 hours on low heat. The eggplant shells should be tender to the touch but not mushy (eggplant should hold its shape). Serve hot.
