Veggie Stuffed Eggplants by feastr

Ingredients

• 1 Bell pepper, yellow (~ 4.9 oz)
• 2 Eggplants (~ 1.4 lbs)
• 1 Garlic clove (~ 0.1 oz)
• 2 Green onions (~ 2.5 oz)
• 1 Shallot (~ 0.9 oz)
• 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• 5.3 oz Tomatoes, diced, canned
• ¾ cup Soy yogurt
• 1 Tbsp Balsamic vinegar
• 2 tsp, 1 Tbsp Olive oil
• 1 tsp Oregano leaves, dried
• Salt
• Black pepper