Vegan Karnıyarık (Turkish Stuffed Eggplants)

Ingredients

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 paste1 tbsp ground cumin3 tsp ground coriander1/2 tsp allspice powder2 tsp smoked paprika1 tsp red chilli flakes1 tbsp dried oregano2 tbsp soy sauce1 tbsp lemon juice1 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)

Steps

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.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.Heat 1 tbsp olive oil in a pan on medium high heat.Add garlic & onion, fry till onion turns translucent, add pepper & cook for 2 mins.Add tomato paste, ground cumin & coriander, fry for 5 mins.Add cooked grains, 1 cup of water & rest of the ingredients (except for lemon juice, fresh herbs & garnishes), mix well & fry for 5 mins.Remove from heat, add lemon juice & herbs, mix well.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.Arrange sliced pepper & tomatoes, drizzle with 1 tbsp olive oil & bake for another 20 mins.Remove from oven, sprinkle with sumac & remaining chopped herbs, serve.