Ingredients

• 4 eggplants
• 1 onion
• 2 tomatoes
• 4 garlic cloves
• 2 bell peppers
• 240 mls (1 cup) olive oil
• 240 mls (1 cup) parsley
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Rub them with olive oil, salt, and pepper, then place them on a baking sheet, cut side down.
3. Bake the eggplants for 30-40 minutes, or until soft.
4. Meanwhile, chop the onion, tomatoes, garlic, and bell peppers.
5. In a pan, heat some olive oil and sauté the chopped vegetables until softened. Season with salt, pepper, and cumin.
6. Once the eggplants are cooked, scoop out the flesh, leaving a thin border to hold the shape.
7. Fill the eggplant shells with the sautéed vegetables mixture.
8. Drizzle some olive oil on top and bake for another 15-20 minutes.
9. Garnish with chopped parsley before serving. Enjoy your vegan Turkish eggplant casserole!