Stuffed Eggplant

Preheat the oven to 200°C. Cut the eggplants in half lengthwise, scoop out the flesh with a spoon, leaving about a 1 cm thick rim. Chop the scooped-out part and set aside.

Place the eggplant shells on a baking sheet, brush with 2 tablespoons of olive oil, then bake for about 20 minutes until softened.

Meanwhile, pour the bulgur into a bowl and scald it with the vegetable broth. Cover and let stand for 10-15 minutes until softened and the liquid is absorbed.