Recipe: Eggplant Bulgarian

Recipes using Durkee White Pepper

• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced
• 1 tbsp olive oil
• One 16 oz eggplant
• One 4 oz can mushroom pieces, drained
• Salt and pepper to taste
• 2 tbsp dry bread crumbs
• 2 tbsp grated Parmesan cheese
• Mild paprika

1. Place onion, bell pepper, garlic, and oil in a 4-cup glass measure or glass bowl. Cover with plastic wrap and vent. Microwave on high for 4 minutes.
2. Do not cut cap off eggplant. Cut eggplant in half lengthwise. Without cutting the skin, cube flesh and scoop in from skin.
3. Set shells aside. Add cubed eggplant to onion mixture.
4. Recover. Stirring midway through cooking, microwave on high for 6 to 8 minutes or until vegetables are tender.
5. Add mushrooms, salt, and pepper.
6. Divide eggplant mix into the 2 reserved shells.
7. Sprinkle with bread crumbs, cheese and paprika.
8. Do not cover. Microwave on high for 2 to 4 minutes or until thoroughly hot.