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Title: Turkish Style Stuffed Eggplant With Walnut Sauce
Categories: Stuffed veg, Turkish
Yield: 4 Servings

2 md Eggplants; halved lengthwise
2 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1/2 ts Turmeric
1 c Walnuts; ground
1 c Vegetable broth
Salt
Black pepper; freshly ground
1/4 c Pomegranate juice;
- fresh or bottled
3 tb Natural sugar
2 tb Tomato paste
2 tb Fresh lemon juice
1 sm Green bell pepper;
- seeded, chopped
1 c Cooked basmati rice
2 tb Fresh mint; minced
2 tb Fresh parsley; minced

To get the most juice from a fresh pomegranate, bring it to room
temperature and roll it back and forth between a flat work surface
and the palm of your hand. You can also buy bottled pomegranate
juice, now available in most supermarkets.

Preheat the oven to 400?F. Lightly oil a baking sheet. Place the
eggplant halves, cut sides down, on the baking sheet and bake until
partially softened, about 15 minutes. Remove from the oven and set
aside to cool. Leave the oven on.

When cool enough to handle, scoop out the insides of the eggplants,
leaving 1/4"-thick shells intact. Coarsely chop the eggplant flesh
and set aside, along with the shells.

Head 1 tb olive oil or 2 tb water in a medium sized saucepan over
medium heat. Add half of the onion, cover, and cook until softened,
about 5 minutes. Add the turmeric, 1/2 cup walnuts, broth, and salt &
pepper to taste. Bring to a boil, then reduce the heat to medium-low
and simmer, stirring occasionally, until the sauce begins to thicken,
about 15 minutes.

In a small bowl, combine the pomegranate juice, sugar, tomato paste,
and lemon juice, and blend well. Add the mixture to the sauce, reduce
the heat to low, and continue to simmer while you prepare the rest of
the dish.

Heat the remaining 1 tb olive oil or 2 tb water in a large skillet
over medium heat. Add the remaining onion and bell pepper, cover, and
cook until softened, about 5 minutes. Stir in the chopped eggplant
and salt & pepper to taste. Continue cooking to blend the flavors,
about 5 minutes, then transfer the eggplant mixtre to a large bowl
and stir in the rice, remaining 1/2 cup walnuts, mint, and parsley.
Season to taste with salt & pepper.

Lightly oil a baking dish. Divide the stuffing among the eggplant
shells and arrange them in the dish. Bake until the shells are tender
and the filling is hot, 15 to 20 minutes. Serve with the walnut sauce.

Note:

This dish may be prepared ahead of time, with the final baking done
just before yo're ready to serve it.

Recipe by Vegan Planet by Robin Robertson

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