Mediterranean Stuffed Eggplant

Directions

1. 1
   Rinse each eggplant and cut in half lengthwise.
2. 2
   Lightly spray the inside of the slow cooker with oil.
3. 3
   Add Bulgar, cumin, and pressed garlic into the slow cooker, then cover with vegetable broth.
4. 4
   Nestle the eggplant halves open face down into the liquid. They may overlap slightly depending on the size of the slow cooker.
5. 5
   Cook on low for 6 hours until eggplant is tender. Remove eggplant from the slow cooker and fluff the bulgur wheat.
6. 6
   In a small glass bowl, mix hummus, 1/2 of lemon (juiced), and olive oil, stirring to combine.
7. 7
   Mix hummus mixture, chopped olives, tomatoes and parsley into the bulgur wheat, stirring to combine.
8. 8
   With a fork or knife, gently spread apart the inside of the eggplant to make room for the bulgur mixture.
9. 9
   Fill each eggplant with 1/4 of the mixture, top with feta and an extra squeeze of lemon before serving.