Bulgur and Cashew Stuffed Eggplant

Ingredients:

• 1 tablespoon olive oil
• 3 clove garlic
• ½ cup golden raisins
• ½ teaspoon curry powder
• ¼ teaspoon salt
• 1 cup quick cooking bulgur
• 2 cups water
• 2 medium eggplants
• 2 tablespoons olive oil
• ½ cup cashews
• Mint (chopped)

Directions

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with ½ teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil.

With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.