1. “Vegetarian Turkish Delight: Sumptuous Mushroom Dolma and Luscious Eggplant Yogurt Dip”
24. This easy-to-follow vegetarian Turkish dinner recipe features mouthwatering stuffed mushrooms and a creamy eggplant yogurt dip, perfect for any occasion. With a combination of earthy and tangy flavors, this delicious meal can be enjoyed by both vegetarians and non-vegetarians alike.
Allergens
9. Dairy (Milk), Nuts (Walnuts)
Ingredients
- 3.
- 24 large white button mushrooms
- 1 medium
- sized eggplant
- 1 cup crumbled feta cheese
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup walnuts, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 cups plain Greek yogurt
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Wash the mushrooms thoroughly, remove the stems, and stuff each cap with a mixture of feta cheese, parsley, walnuts, garlic, lemon juice, salt, and pepper. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 20 25 minutes or until tender. While the mushrooms are baking, slice the eggplant into 1/2 inch thick rounds. In a separate bowl, mix together the yogurt, salt, pepper, and a little garlic to taste. Spread the yogurt mixture onto each eggplant round and arrange them on another parchment lined baking sheet. Drizzle with olive oil and bake for 15 minutes or until softened. Remove both trays from the oven and let them cool slightly before transferring to serving plates. Garnish with fresh parsley and serve immediately.
Chef’s Insight
16. This dish showcases the beautiful combination of earthy and tangy flavors that Turkish cuisine is known for. The contrasting textures of the soft mushrooms and crunchy walnuts make for an enjoyable dining experience.
Notes
19. For added flair, consider using a mix of colors for the mushrooms or garnishing with edible flowers.