Vegan Turkish Delight: Stuffed Eggplant Rolls with Quinoa and Lentil Pilaf

Allergens

N/A

Ingredients

• 2 medium eggplants
• 1 cup cooked quinoa
• 1 cup cooked green lentils
• 1/2 cup chopped onion
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1/4 cup olive oil
• Salt and pepper, to taste
• Lemon
• tahini sauce:
• 1/2 cup tahini
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons water

Instructions

1. Preheat oven to 400°F (200°C). Slice the eggplants into 1/2 inch thick rounds and brush both sides with olive oil. Place on a baking sheet and bake for 15 minutes or until softened. Remove from oven and let cool. In a bowl, mix together quinoa, lentils, onion, parsley, mint, salt, and pepper. Set aside. Spoon the mixture onto one side of each eggplant round, then roll up the eggplants and place them seam side down in a baking dish. In a small bowl, whisk together tahini, lemon juice, garlic, water, and salt to taste. Drizzle over the rolled eggplants. Bake for 15 minutes or until heated through.

Chef’s Insight

Use a mandoline slicer for evenly thin eggplant slices.

Notes

Feel free to adjust the seasonings to your taste.