Karnıyarık vegano (berenjenas turcas rellenas)

Ingredientes

• 4 eggplants (long & slim)
• 1 cup grain of choice (fine bulgur or quinoa)
• 3 cups water (divided)
• 5 tbsp olive oil (divided)
• 1 large onion (finely diced)
• 6 cloves garlic (minced)
• 1 large red or bell pepper (finely diced)
• 3 tbsp tomato paste
• 1 tbsp ground cumin
• 3 tsp ground coriander
• 1/2 tsp allspice powder
• 2 tsp smoked paprika
• 1 tsp red chilli flakes
• 1 tbsp dried oregano
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 cup cilantro or parsley (chopped, reserve some for garnish)
• 1/2 red or green pepper (sliced, for garnish)
• 1 large tomato (sliced, for garnish)
• 1 tsp sumac (for garnish)

Preparación

1. 1

   --- Steps ---

2. 2

   Cut eggplants in half lengthways, sprinkle salt on exposed surfaces, leave for 20 mins, pat dry, drizzle 1 tbsp of olive oil & bake on a lined baking sheet in a 160 deg C preheated oven for 30 mins.

3. 3

   Combine grain & 2 cups of water in a pot, bring to a boil, reduce heat to low, cover & simmer 10 mins or until it is soft & all the water has been absorbed.

4. 4

   Heat 1 tbsp olive oil in a pan on medium high heat.

5. 5

   Add garlic & onion, fry till onion turns translucent, add pepper & cook for 2 mins.

6. 6

   Add tomato paste, ground cumin & coriander, fry for 5 mins.

7. 7

   Add cooked grains, 1 cup of water & rest of the ingredients (except for lemon juice, fresh herbs & garnishes), mix well & fry for 5 mins.

8. 8

   Remove from heat, add lemon juice & herbs, mix well.

9. 9

   Use a spoon to create small trenches in the middle of the eggplants, add an even amount of filling to each, drizzle 2 tbsp olive oil & bake at 180 deg C for 20 mins.

10. 10

    Arrange sliced pepper & tomatoes, drizzle with 1 tbsp olive oil & bake for another 20 mins.

11. 11

    Remove from oven, sprinkle with sumac & remaining chopped herbs, serve.