“Vegan Persian Stuffed Eggplant Rolls – A Scrumptious Mouthful of Aromatic Meadowland Delights”

Allergens

N/A

Ingredients

• 4 large globe eggplants
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1/2 cup finely chopped parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise, then use a spoon or melon baller to scoop out the flesh, leaving a 1/4 inch shell intact.
3. Dice the removed eggplant flesh and set aside.
4. In a saucepan, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Set aside.
5. In a large skillet, sauté onions and tomatoes over medium heat until softened. Stir in the cooked quinoa, reserved eggplant flesh, parsley, lemon juice, olive oil, salt, pepper, cinnamon, coriander, and turmeric. Cook for another 5 minutes, stirring frequently.
6. Fill each eggplant shell with the stuffing mixture, pressing gently to pack it in. Place the stuffed eggplants on a parchment lined baking sheet.
7. Bake for 25 30 minutes or until the eggplants are tender and the tops are golden brown.
8. Serve warm, garnished with fresh parsley and a drizzle of olive oil.

Chef’s Insight

This dish perfectly combines the rich flavors of Persian cuisine with a plant-based twist, ensuring that even vegans can indulge in the mouthwatering aroma and taste of traditional meadowland delights.

Notes

Feel free to adjust the seasoning according to your taste preferences. The dish can also be made gluten-free by using quinoa or another gluten-free grain.