Stuffed Eggplant

Preheat broiler.

In a small saucepan, heat 1 tablespoon oil over medium heat. Add raisins, garlic, curry powder and 1/4 teaspoon salt. Cook 2 minutes. Add water and bulgur and bring to a simmer. Cover and simmer 15 minutes or until bulgur is tender.

While bulgur is cooking, brush cut side of eggplant with remaining 2 tablespoons olive oil. Arrange eggplant on a baking sheet and sprinkle with remaining 1/2 teaspoon salt. Put eggplant 6 inches under broiler and cook 6 minutes or until eggplant is tender. Remove from oven and cover with foil so it will keep steaming hot.

Stir cashews into bulgur and then stuff eggplant halves.