Halve the eggplants lengthwise and scoop out the flesh, leaving a shell. Chop the removed eggplant flesh.

Heat olive oil in a medium skillet over medium heat.

Add chopped onion, grated carrots, minced garlic, and chopped eggplant flesh to the skillet.

Cook until the vegetables are softened, approximately 5 minutes.

In a bowl, combine cooked and drained lentils and cooked bulgur.

Add the sautéed skillet vegetables to the lentil and bulgur mixture.

Mix well and season with salt and pepper to taste.

Stuff the eggplant shells with the bulgur and lentil mixture.

Arrange the stuffed eggplants in a 5-6 quart slow cooker.

In a separate bowl, combine diced tomatoes, curry powder, grated ginger, and water.

Add a bit of salt and black pepper to the tomato mixture.

Blend well and pour the mixture over the eggplants in the slow cooker.

Cover the slow cooker and cook on low heat for 4-5 hours, or until the eggplant shells are tender but not mushy and hold their shape.

Serve hot.