Yoghurt and walnut-stuffed eggplants with tomato and pomegranate sauce from Turkey: Recipes and Tales from the Road by Leanne Kitchen

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Notes about this recipe

  • swegener on February 08, 2015

    This was delicious, though a bit fiddly. I used canned tomatoes, and added some harrisa to the onions to balance the sweetness of the tomato sauce. I used some beet greens as well as spinach, and subbed yogurt cheese over goat curd. With these changes I had a lot of stuffing--I made 14 rolls and had some filling left over. The eggplant cooked nicely on the george foreman grill.

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