Mouthwatering Veggie Turkish Feast: Stuffed Eggplant Rolls & Spicy Pumpkin Stew (Vegetarian)

Allergens

Nuts (walnuts)

Ingredients

• 3 large eggplants 2 cups cooked bulgur wheat 1 cup chopped walnuts 1/2 cup crumbled feta cheese 2 tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, minced Salt and pepper to taste 1 kg pumpkin, peeled and cubed 2 cups vegetable broth 1/4 cup tomato paste 1 tsp ground cumin 1 tsp paprika 1/2 tsp red pepper flakes 1 cup fresh parsley, chopped 1 cup mint leaves, chopped Fresh lemon juice to taste

Instructions

1. Preheat oven to 400°F (200°C). Slice eggplants into 1/2 inch thick rounds and place on a parchment lined baking sheet. Bake for 15 minutes or until softened. Remove from oven and let cool.
2. In a large bowl, combine bulgur wheat, walnuts, feta cheese, olive oil, onion, garlic, salt, and pepper. Stir well to combine.
3. Spoon the mixture onto each eggplant round and roll them up. Arrange the rolls seam side down on the baking sheet and bake for an additional 20 minutes or until golden brown.
4. In a separate pot, heat vegetable broth over medium heat. Add pumpkin cubes, tomato paste, cumin, paprika, and red pepper flakes. Stir well and let simmer for 15 minutes or until the pumpkin is tender.
5. To serve, place 3 stuffed eggplant rolls on each plate and pour the spicy pumpkin stew over them. Top with a sprinkle of fresh parsley and mint leaves, and finish with a drizzle of fresh lemon juice.

Chef’s Insight

The combination of flavors and textures in this dish is sure to impress your guests, while the use of eggplant rolls adds an elegant touch to the presentation.

Notes

This recipe can be adapted to include more vegetables or grains as desired, making it even more wholesome and satisfying.