Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate Glaze

Name: Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 medium eggplant; 0.5 cup red lentils; 0.25 cup walnuts; 0.25 medium onion; 2 cloves garlic; 1 cup vegetable broth; 2 tbsp pomegranate molasses; 3 tbsp olive oil; 0.5 tsp cumin; 0.25 tsp cinnamon; 0.5 tsp dried mint; 0.5 cup bulgur wheat; 2 tbsp fresh parsley; 1.5 cups fresh arugula; 1 tbsp lemon juice; to taste salt and black pepper

Prep 15 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted eggplant halves filled with spiced red lentils, toasted walnuts, and aromatic herbs, finished with a tangy pomegranate molasses glaze. Served with herbed bulgur pilaf and a bright arugula salad.

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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