Easy Vegetarian Dinner Recipes for Two

Suffed Eggplant
2 Servings

Ingredients:
totaste pepper
totaste salt
1/2 tsp Oregano
1 large Eggplants
2 tbsp Olive oil
1/2 large Onion -- diced
1 each Garlic cloves -- chopped
1/2 cup Mushrooms -- sliced
1/2 cup Bulgur wheat
1/3 cup & 1 tbsp Vegetable stock

Directions:

• Cut eggplants in half and scoop out pulp. Leave 1/2 inches skin. 
• Place shells in shallow baking dish. Dice pulp.

• Saute onions in oil till tender, don't brown. 
• Add cubed eggplant pulp and cook till tender. 
• Add mushrooms, garlic and bulgur.

• Cook for 3 mins, stirring often Add stock and rest or the ingredients. 
• Bring to a boil, cover and simmer for 20 mins or untill moisture is absorbed.

• Spoon into prepered shell. 
• Drizzle a little more olive oil over the top if desired and pour 1/2 water into baking dish. 
• Bake at 350 deg F for 40 mins.

Veggie Burgers
2 Servings

Ingredients:
2 2/3  whole-wheat buns
tablespoon & 1 tsp olive oil
tsp black pepper
1 cup cooked lentils
1/3 cup plain bread crumbs
1  egg whites
1/3 tsp salt
3 tbsp green onion -- chopped
1/3 cup fresh spinach, cooked -- finely chopped
3 tbsp carrots, cooked -- chopped

For the CATSUP MAYONAISSE
tablespoon & 2 tsp mustard
1/3 cup light mayonnaise
tablespoon & 2 tsp catsup

Directions:

• Combine bread crumb, lentil, egg whites, carrots, onion, spinach, cheddar, salt, cheese and pepper in a bowl.
• Shape into 6 equal  patties. Place on baking sheet. 
• Cover and refrigerate for 120 mins.

• Preheat the boil in a large nonstick skillet. 
• Add bueger; cook 6 mins, turning over once halway through cooking.

• Meanwhile, if preparing the mayonnaise, mix together maayonnaise, mustard and catsup in a smal bowl.

• Place burger in buns and serve whit mayonnaise if using.