“Exquisite Vegan Turkish Lunch: Stuffed Eggplant Rolls with Quinoa Pilaf & Spicy Red Pepper Sauce”

Allergens

N/A

Ingredients

• 2 large eggplants
• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper
• 1/4 cup fresh parsley
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants lengthwise into 1/4 inch thick slices, removing any excess flesh from the center.
3. Arrange the eggplant slices on a baking sheet lined with parchment paper and bake for 8 minutes or until softened. Remove from the oven and set aside to cool.
4. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed the liquid. Fluff with a fork and set aside.
5. Deseed and chop the red bell pepper, then blend it in a food processor with fresh parsley, 2 tablespoons of olive oil, cumin, salt, and pepper to create a smooth sauce. Set aside.
6. To assemble, spread a thin layer of quinoa on each eggplant slice, roll them up tightly, and place them seam side down on a serving platter.
7. Drizzle the remaining olive oil and spicy red pepper sauce over the rolls, garnish with parsley, and serve with lemon wedges.

Chef’s Insight

Use fresh herbs and spices for a more vibrant flavor profile.

Notes

This recipe is suitable for a vegan diet and is easy to prepare at home.