Exquisite Vegan Turkish Dinner: Mouthwatering Eggplant Kizartmasi, Earthy Stuffed Cabbage Rolls, and Silky Tahini Sauce

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 2 medium
• sized eggplants
• 1 large head of cabbage
• 1 cup rice, uncooked
• 1 can diced tomatoes (14 oz)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup water
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the eggplant kizartmasi by slicing the eggplants into 1/2 inch thick rounds and salt them to release excess moisture. Rinse off the salt after 30 minutes and pat dry. In a large skillet, heat olive oil and sauté onion until translucent. Add garlic and cook for another minute. Stir in diced tomatoes, salt, and pepper to taste. Simmer for about 15 minutes. Lay eggplant slices on a single layer on a baking sheet, and bake at 375°F (190°C) for 25 30 minutes or until tender.
2. For the stuffed cabbage rolls, bring a large pot of salted water to a boil. Remove the core from the head of cabbage and submerge it in the boiling water for 2 3 minutes. Carefully separate the leaves and set them aside to cool. In a large bowl, mix rice, onion, garlic, salt, pepper, and a portion of the tomato sauce from the eggplant dish. Fill each cabbage leaf with the rice mixture and roll tightly. Place stuffed rolls in a large pot, add the remaining tomato sauce, cover, and simmer for 30 40 minutes or until tender.
3. For the silky tahini sauce, whisk together tahini, lemon juice, water, and salt to taste in a small bowl until smooth. Adjust consistency with more water if needed.

Chef’s Insight

Use a serrated knife to slice the eggplants evenly, and reserve the tomato sauce from the eggplant dish for the stuffed cabbage rolls.

Notes

For optimal results, use fresh ingredients and high-quality spices.