Divine Vegan Turkish Dinner: Sumptuous Stuffed Eggplant Rolls with Walnut-Pomegranate Sauce and Saffron Couscous

Allergens

Nuts (walnuts)

Ingredients

• 2 large eggplants
• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced zucchini
• 1 cup diced bell pepper
• 1/2 cup chopped walnuts
• 1/4 cup pomegranate arils
• 1 cup cooked couscous
• Pinch of saffron threads, crushed
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Slice the eggplants into 1/4 inch thick rounds.
2. In a skillet, heat olive oil over medium heat. Add onion, zucchini, and bell pepper, and cook until softened, approximately 6 minutes. Set aside.
3. In a large bowl, combine the cooked vegetables with chopped walnuts, pomegranate arils, couscous, saffron, salt, and pepper. Mix well.
4. Spread the mixture onto each eggplant round, then roll up and place them seam side down in a greased baking dish.
5. Bake for 20 minutes or until the eggplants are tender.
6. Serve immediately with a drizzle of walnut pomegranate sauce.

Chef’s Insight

Use fresh, organic ingredients to enhance the flavors and aromas of this exquisite dish.

Notes

Make sure to use a sharp knife when cutting the eggplants for a cleaner and more precise presentation.