“Mouthwatering Vegan Turkish Dinner: Eggplant Dolma & Lentil Soup”

Allergens

N/A

Ingredients

• 4 medium
• sized eggplants
• 2 cups cooked green lentils
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 1 can (14.5 oz) crushed tomatoes
• 1 cup vegetable broth
• Salt and pepper, to taste
• 1 tbsp sugar
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 cup rice, uncooked
• Lemon wedges for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice eggplants lengthwise into 1/2 inch thick slices, without cutting all the way through.
3. In a large pan, heat olive oil and sauté onion and garlic until softened.
4. Add chopped parsley and dill to the onion mixture, then stir in cooked lentils. Season with salt, pepper, sugar, cumin, and cayenne pepper. Cook for 3 4 minutes.
5. Stuff each eggplant slice with the lentil mixture, then place them in a single layer in a baking dish.
6. Pour crushed tomatoes and vegetable broth over the stuffed eggplants, making sure they are fully covered. Cover the dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes or until the eggplants are tender.
8. Serve the eggplant dolma hot with a side of lentil soup. Garnish with lemon wedges.

Chef’s Insight

Use fresh herbs for a more vibrant flavor and aroma. - Experiment with different spices to customize the dish to your taste preferences.

Notes

Feel free to adjust the spice levels according to your taste.