Delectable Vegan Turkish Feast: Creamy Mushroom Stuffed Eggplant Rolls & Quinoa Pilaf with Walnut Herb Sauce

Allergens

N/A

Ingredients

• 6 medium
• sized eggplants
• 4 cups chopped mushrooms
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup chopped parsley
• 1/2 cup chopped walnuts
• 3 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise, then scoop out the insides, leaving a 1/4 inch shell. Reserve the removed eggplant flesh for another use.
3. In a large skillet, sauté mushrooms, onions, and garlic until tender. Season with salt and pepper to taste.
4. Prepare quinoa according to package instructions and set aside.
5. Stuff each eggplant half with the mushroom mixture, then place stuffed halves in a baking dish.
6. Bake for 30 minutes or until eggplants are tender.
7. While the eggplants bake, prepare the walnut herb sauce by combining parsley, walnuts, and lemon juice in a food processor until well blended. Season with salt and pepper to taste.
8. Serve the stuffed eggplant halves over quinoa pilaf, drizzling the walnut herb sauce on top.

Chef’s Insight

Choose firm and evenly shaped eggplants for stuffing to ensure consistent cooking time.

Notes

To reserve the removed eggplant flesh for another use, consider making a delicious baba ganoush or adding it to a salad.