Salt & pepper Cut eggplants in half & scoop out pulp. Leave 1 cm skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour half c water into baking dish. Bake at 180ºC for 40 minutes.