2 large potatoes, peeled and boiled
1/2 cup vegan yogurt
1/2 cup green onions, chopped
1/4 cup parsley, chopped
salt and pepper, to taste
1-2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
1/2 cup bulgur wheat
1 medium eggplant, cubed
1/2 cup mushrooms, sliced
1/2 cup celery, chopped, optional
1/2 cup green pepper, chopped, optional
1 cup frozen peas, thawed
fresh basil, to taste
oregano, to taste
thyme, to taste
1. Preheat oven to 350 degrees F. Mash the boiled potatoes with the yogurt, green onions and parsley. Season with salt and pepper, and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgur 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. Add celery and pepper, if desired.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered 40-45 minutes.