Turkishveganvia groq
Stuffed Aubergine Dolma
A vegan take on the classic Turkish dish, featuring roasted aubergine stuffed with a creamy mixture and seasoned with herbs.
⏱60 min🍽4 servings📊medium
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Ingredients
- ●2 medium-sized aubergineany color will do
- ●1 cup juicy tomatoesfresh or canned, but salted and free of added sugars
- ●1/2 cup turkish bread crumbsgluten-free or panko works well
- ●1 cup creamy cashew cheesesee a recipe for a vegan cashew cheese or substitute with a similar product
- ●1 tsp dried parsleyfresh or dried herbs will work
- ●1 tsp garlic powderadjust to taste
- ●1/2 tsp saltadjust to taste
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Instructions
- 1
1. Preheat oven to 375°F (190°C).
- 2
2. Cut the aubergine in half lengthwise and place on a baking sheet.
- 3
3. Roast the aubergine for 30-40 minutes, or until tender and lightly browned.
- 4
4. In a separate bowl, mix together the bread crumbs, cashew cheese, parsley, garlic powder, and salt.
- 5
5. Scoop the roasted aubergine flesh out of the skin, and mix it into the bread crumb mixture.
- 6
6. Stuff each aubergine half with the bread crumb mixture.
- 7
7. Place the stuffed aubergine on a baking sheet and bake for an additional 15-20 minutes.
- 8
8. Serve warm and enjoy!