• 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

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.

Serves: 4-6