Tabouli Stuffed Eggplant

I've got another blog entitled "Life's RandoM(ocity), and this year I decided to do something I could "track and photo, to prove I was doing it" on a regular basis. It turned into me doing a different thing each month, and whatever that thing is, I do it once a day for that entire month. i.e. January was a photo a day; February was a Haiku a day; March was a Drawing a day; April a poem a day and May was a new balloon animal a day.

Right, so this month has been dedicated to cooking a new food a day ... I'm going to track it with a simple photo of each thing I make on my other blog (which you can access by following this link, if you would like: http://lifesrandomocity.blogspot.com)... but on here I am going to give each new item a bit more attention.

Here we have Tabouli Stuffed Eggplant. It's boxed tabouli, which I made yesterday, but it was the first time I'd ever made a tabouli.

What I cooked today, was Tabouli Stuffed Eggplant. Mmmm....

Ingredients:

Tabouli (store bought, a box mix, or your own from scratch)

1 Eggplant

Olive Oil

Salt and Pepper

Directions:

Turn oven on to 350 degrees.

Pour about 1/4 of an inch of water in baking dish.

Cut the stem end off of the eggplant and then slice it in half. Scoop out the inside of the each half of your eggplant. Rub the eggplant with olive oil and then add a bit more in the eggplant "bowl" once you've placed them in the baking dish.

Sprinkle salt to taste and freshly ground pepper into the eggplant bowl.

Bake in oven for 15-20 minutes or so.

Remove dish from the oven and fill each eggplant half with your tabouli mixture.

Place aluminum foil over the dish and replace in the oven. 

Bake for 25 minutes or so (until eggplant is nice and soft).

Remove and let rest for 10 minutes or so.

Eat and enjoy!!!

***Additionally, I took the insides of the eggplant and cooked them down on the stove. I used some olive oil, a little bit of vinegar, water, salt and pepper to taste, garlic and onion powder to taste as well.