Recipe for Stuffed Eggplant
This recipe for stuffed eggplant is a beautifully spiced Turkish dish adapted to be vegan is healthy, delicious, and surprisingly filling.
Ingredients
- 2 medium-sized eggplants1
- 1 lemon, juiced
- 1 medium onion, diced (about 1/2 cup)
- 1 cup chopped button mushrooms
- 14 oz can diced tomatoes(400g)
- 2 cups water
- 1 cup brown or wild rice (cooked)
- 2 garlic cloves, minced
- 1 cup canned lentils or soaked overnight
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt & pepper to taste
Tahini Dressing
- 1 cup tahini (sesame paste)
- 1/2 lemon, juiced
- Water to thin
- 2 tbsp coriander, chopped
- Salt to taste
Instructions
- Preheat the oven to 425ºF. Meanwhile, in a large bowl, combine onions, mushrooms, chopped tomatoes, minced garlic, rice, lentils, cumin, lemon juice, water, and season with salt and pepper.
- Cut the eggplant in half lengthwise and scoop out the seeds with a spoon.
- Fill the eggplants with the stuffing and put it into a 9x13" baking dish. Fill the dish with about 2 cups of water. Cover with tin foil. Bake for 40 minutes.
- Let cool for 5 minutes.
Tahini Sauce
- Whisk together tahini, lemon. Add water until the sauce has a consistency that you can pour over your eggplants.
- Drizzle over your eggplants, garnish with coriander and enjoy!