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Khodra bi Furn (Lebanese Casserole)

Ingredients (use vegan versions): 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. Serves: 4-6 more Free recipe and All Free recipe

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