Vegan Mushroom Stuffed Eggplant

Directions

Cut eggplants in half and scoop out pulp. Leave ½ inch skin. Place shells in shallow baking dish . Dice pulp.

Sauté onions in oil until tender, don’t brown. Add cubed eggplant pulp and cook until tender. Add garlic, mushrooms and bulgur. Cook for 3 minutes, stirring often.

Add stock and rest of the ingredients. Bring to a boil, cover and simmer for 20 minutes or until moisture is absorbed. Spoon into prepared shells.

Drizzle a little more olive oil over the top if desired and pour ½ cup water into baking dish. Bake at 350℉ (180℃) F for 40 minutes.