Mouthwatering Vegan Turkish Dinner: Eggplant Yogurt Soup & Roasted Vegetable Stuffed Portobello Caps

Allergens

None

Ingredients

• 1 large eggplant 2 cups unsweetened almond milk yogurt 2 tbsp olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 tsp ground cumin 1 tsp ground coriander Salt and pepper to taste 4 large portobello mushroom caps 1 cup cherry tomatoes, halved 1 red bell pepper, diced 1 zucchini, sliced 1 yellow squash, sliced 2 tbsp fresh parsley, chopped 2 tbsp fresh dill, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant into thin rounds and place in a colander over a bowl. Sprinkle with salt and let sit for 30 minutes, then rinse well and pat dry.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
4. Add eggplant, cumin, coriander, and almond milk yogurt. Stir to combine, then bring to a simmer. Cook for 10 minutes or until the eggplant is tender. Season with salt and pepper.
5. Meanwhile, prepare the portobello caps by removing stems and gills. Place them on a baking sheet lined with parchment paper.
6. In a mixing bowl, combine cherry tomatoes, red bell pepper, zucchini, and yellow squash. Season with salt and pepper, then toss to evenly coat with olive oil.
7. Stuff each portobello cap with the vegetable mixture, pressing down gently.
8. Bake the stuffed portobellos in the preheated oven for 20 minutes or until tender.
9. Serve the eggplant yogurt soup alongside the roasted vegetable stuffed portobello caps, garnishing with parsley and dill.

Chef’s Insight

The combination of creamy eggplant yogurt soup and roasted vegetable-stuffed portobello caps creates a satisfying vegan dinner that highlights Turkish flavors and textures.

Notes

Ensure that the eggplant is well-drained before adding it to the soup to prevent a watery consistency.