Method

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For the stuffed vegetables

• Cut the eggplants and the zucchinis in half lengthwise, use a spoon to scoop out the flesh and create the veggie boats.

• Place the veggie boats in a baking pan layered with parchment paper, brush with some olive oil, and season with oregano, salt and pepper and bake them to 180⁰ in a preheated oven for 20 minutes.

• Peel the mushrooms, pull out the stems and slice them in thin pieces. Finely chop the onion, the garlic, the scooped vegetables’ flesh and the parsley.

• In a deep pan, saute the onion for 2-3 minutes, then add the garlic and cook for one more minute (mind not to burn it). Add the chopped vegetables, the stock powder, the curry, just a tiny pinch of salt (not much) and the pepper. Add the bulgur and some water (about ¼ cup). Let it simmer for a while and as soon as there is no water left in the pan, turn off the heat, add the parsley and stir.

 

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For the potatoes

Cube the potatoes into small pieces and finely chop the onion and the garlic. Mix everything together in a big bowl combined with the olive oil, the herbs, salt and pepper.

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Final step

Fill the veggie boats with the bulgur mix, sprinkle with bread crumbs and paprika, place on a baking pan lined with parchment paper with the potatoes and bake them to 180⁰ in the preheated oven for 45 minutes.