Vegan Turkish Delight: Mouthwatering Brunch of Stuffed Eggplant Rolls and Herbed Quinoa

Allergens

N/A

Ingredients

• 4 medium eggplants
• 1 cup quinoa
• 2 cups vegetable broth
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 cup chopped parsley
• 1/2 cup chopped mint
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Slice eggplants lengthwise into 1/4 inch thick rounds, discarding ends. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer until tender and cooked through, about 15 minutes. Set aside. In a large skillet, sauté onions and garlic in olive oil over medium heat until softened and fragrant. Add crushed tomatoes, parsley, and mint, stirring to combine. Cook for an additional 5 minutes, then remove from heat. Season eggplant rounds with salt and pepper, then stuff each round with the herbed quinoa mixture. Place stuffed eggplants in a single layer on a baking sheet. Bake for 20 25 minutes until tender and slightly golden.

Chef’s Insight

The combination of flavors and textures in this dish creates a symphony of taste, transporting you straight to the heart of Istanbul.

Notes

Ensure you use fresh, high-quality ingredients to achieve the best results.