Original Source: One Dish Vegan by Robin Robertson

Turkish-Style Stuffed Eggplant with Walnut Sauce

Preheat the oven to 400° F.

2 medium-size eggplants, halved lengthwise

Place the eggplant halves cut sides down on a baking sheet covered with parchment paper.
Bake until partiallly softened, about 15 minutes.

While the eggplants are baking prepare a cooked grain:

1 cup cooked bulgur, basmati rice, or quinoa

Remove the eggplants from the oven and let cool. When cool enough to handle, scoop out the inside of the eggplants, leaving 1/4-inch-thick shells intact. Coarsely chop the eggplant flesh and set aside along with the shells.

1 large yellow onion, chopped

Heat 1/4 cup water in a medium-sized saucepan over medium heat.
Add half of the onion, cover, and cook until softened, about 5 minutes.

1 cup ground walnuts
1 cup vegetable broth
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper

Add half of the walnuts, the broth, turmeric, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes.

2 Tablespoons tomato paste
1/2 cup natural sugar
1/4 cup pomegranate juice
2 Tablespoons lemon juice

Note: If you have pomegranate molasses you can use 1/6 cup of it instead of the sugar, juice and juice.

In a small bowl, combine the above ingredients and blend well. Add this to the simmering sauce and reduce the heat to low to keep warm while you prepare the rest of the dish.

1 small green bell pepper, seeded and chopped
2 Tablespoons minced fresh mint
2 Tablespoons minced fresh parsley

Heat 1/4 cup water in a large skillet over medium heat. Add the rest of the onion and the bell pepper, cover and cook until softened, about 5 minutes. Add the chopped eggplant and salt and pepper to taste. Continue cooking to blend the flavors, about 5 minutes. Transfer the mixture to a large bowl and add the cooked grain you prepared (see above), the rest of the ground walnuts, the mint and parsley. Salt and pepper to taste.

Arrange the eggplant shells in a large glass baking dish and stuff them with the eggplant/grain mixture. Bake at 400°F until the shells are tender and the filling is hot, about 20 minutes.

Serve topped with the walnut sauce.