محشي دايت

Place the chopped parsley, dill, and cilantro in a large bowl.

Add the finely chopped onion

Juice the tomatoes and add them to the ingredients

Add the soaked and drained bulgur.

Season with salt and black pepper, then mix the ingredients well until combined.

Stuff the hollowed-out eggplants with the prepared mixture, pressing lightly to ensure they are well-filled.

Arrange the stuffed eggplants in a suitable pot, then pour the strained tomato juice over them.

Cook over high heat for 10 minutes, then lower the heat and let it simmer until fully cooked.