Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate-Walnut Sauce

Name: Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate-Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 medium eggplant; 0.5 cup red lentils; 0.25 cup walnuts; 2 tbsp pomegranate molasses; 1 cup vegetable broth; 0.25 medium onion; 2 cloves garlic; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 0.5 tsp dried oregano; 1 tbsp fresh mint; 1 tbsp fresh parsley; 3 tbsp olive oil; 1 tsp sea salt; 0.25 tsp black pepper; 1 small whole wheat flatbread; 1 tbsp chickpea flour; 0.5 tbsp sesame seeds

Prep 15 min · Cook 30 min · Serves 1 · medium

Vegan

Roasted eggplant halves filled with spiced red lentils, toasted walnuts, and aromatic herbs, crowned with a tangy pomegranate-walnut reduction. Served alongside crispy chickpea-herb flatbread for a satisfying Mediterranean dinner.

Ingredients

1 medium eggplant
0.5 cup red lentils
0.25 cup walnuts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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