Eggplant Stuffed with Bulgur and Raisins

Preheat oven to broil.

Combine 1 tablespoon olive oil, garlic, raisins and curry powder in a saucepan on medium heat and cook for 2 minutes. Add water and bulgur, mix, and bring to a simmer. Once simmering, cover and reduce heat to medium low. Continue simmering for 15 minutes until bulgur is cooked (similar to cooking rice).

Meanwhile, slice eggplant in half lengthwise. Use a spoon to dig out seeds (discard) and create bowls where the seeds were. Lay eggplant halves on a baking sheet, cut side up. Drizzle with remaining olive oil, doing your best to coat them completely. Sprinkle with salt.

Broil under medium heat for 8–10 minutes, or until done.

For the sauce, combine yogurt and water, mix well to create a light yogurt sauce,

Once eggplant are done cooking, fill with the stuffing, top with pine nuts and garnish with chopped mint. Drizzle yogurt sauce over top and serve.