|1||Cup(c)||red onions, chopped|
|2||plum tomatoes, diced|
|3/4||Cup(c)||prepared bulgur wheat|
|2||Tablespoon(T)||fresh parsley, chopped|
|1/4||Teaspoon(t)||pepper, freshly ground|
|3||Tablespoon(T)||feta cheese, crumbled|
Preheat the oven to 400° F. Cut the eggplants in half and place cut side down on a baking sheet lined with foil. Bake 15 to 35 minutes (depending on the size of the eggplants), until tender but not collapsed. Let rest until cool enough to handle. Scoop out the insides, leaving a 1/2 inch around the eggplant shell. Discard the strips of eggplant that are full of seeds and chop the rest of the flesh. Heat the oil in a nonstick saute pan. Cook the onions and garlic over moderately low heat, covered, until golden. Stir in the pine nuts and cook until lightly toasted. Add the tomatoes and cook, covered, until they begin to wilt. Toss this sauteed mixture with the bulgar wheat, parsley, mint, salt, pepper and chopped eggplant. Stir in 2 tablespoons of the feta cheese. Fill the eggplant shells with the stuffing. Place in a baking dish. They can be crowded together so as to keep each other upright. Top with the remaining cheese. Reduce the oven temperature to 350° F. Bake, loosely covered with foil, for 15 minutes. Remove the foil and bake for 10 minutes more.