Vegetarian Persian Herb-Stuffed Eggplant Boats with Walnut Sauce

Allergens

Nuts (walnuts), Dairy (optional yogurt)

Ingredients

• 4 large eggplants
• 2 cups fresh herbs (parsley, cilantro, dill)
• 1 cup walnuts, finely chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 1 cup plain yogurt (or vegan substitute)
• 1/4 cup pomegranate seeds for garnish
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice eggplants in half lengthwise and scoop out the flesh, leaving about 1/4 inch thick shells. Set aside.
3. In a large bowl, combine chopped herbs, walnuts, olive oil, cumin, coriander, salt, and pepper. Mix well.
4. Stuff each eggplant shell with the herb walnut mixture, pressing gently to pack in the stuffing.
5. Place stuffed eggplants on a baking sheet and bake for 30 minutes or until tender.
6. In a separate bowl, mix yogurt with salt and pepper to taste.
7. Remove eggplants from oven, spoon walnut sauce over each boat, and garnish with pomegranate seeds and fresh mint leaves.
8. Serve immediately.

Chef’s Insight

The combination of textures in this dish - the soft eggplant, crunchy walnuts, and fresh herbs - creates a delightful sensory experience.

Notes

Feel free to adjust the spices according to your taste preferences.