- 2 large potatoes, peeled and boiled
- 1/2 cup soy yogurt
- 1/2 cup chopped green onions
- 1/4 cup chopped parsely
- 1-2 tablespoon oil
- 1 onion, chopped
- garlic, minced
- 1/2 cup bulgar wheat
- 1 medium eggplant, cubed
- 1/2 cup mushrooms, sliced
- 1 cup frozen peas, thawed
- fresh bazil, oregano, thyme, salt & pepper to taste
Directions:
1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.
5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.
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