Cook Bulgur with vegetable stock on medium heat until softened and chewy
Cut the Eggplant in half and scoop out the flesh, chop the inside flesh. Add 2 Tbsp olive oil into a large skillet and add the inside of the eggplan, crushed garlic, tomatoes and mushrooms until soft
Add spring onions and cook for 5 minutes longer. Add cooked bulgur, chickpeas, cumin, smoked paprika, salt and pepper and mix. Remove from heat and mix in chopped coriander
Fill eggplant halfs generously with the bulgur mix filling and cover with aluminium foil
Bake for 25 minutes until the eggplant is soft
Recipe by at https://www.kerenruben.com/vegetarian/burghul-stuffed-eggplant-vegan-low-fat/%20