How To Make Vegan Stuffed Dried Eggplant (Dolma)

Necessary ingredients for making curd and eggplant:

Medium eggplant, 3 pcs

Vegetable oil, 7 tablespoons

Garlic, 3 cloves, chopped

Salt, pepper and turmeric, as needed

Nuts, 1/3 cup plus extra for garnish

1 large white or yellow onion, chopped

Dry mint, chopped, 2 teaspoons

Soy curd or homemade vegan curd, ½ cup

To decorate: pomegranate seeds, walnuts, fresh mint (optional)

To serve: bread, fresh vegetables, pickles (optional)

How to prepare vegetable curd and eggplant (with vegan curd):

Curd and eggplant can be prepared in two ways. You can peel the eggplants, cut the eggplants in half vertically and put them in salt water to remove their bitterness, and after rinsing, fry them in some oil.

The second method is to spread the eggplants with the skin on the flame and put them on the heat or grill them on the grill. This method does not require oil and is healthier and more dietary. Then take their skin.

Beat and mash the eggplants well.

In a separate medium pan, fry the chopped onions in a few tablespoons of oil until golden.

Add chopped dry mint. Set aside a tablespoon for decoration.

Add garlic, a little salt, black pepper and turmeric and fry a little.

Now put the eggplants in the pan and fry a little with all the ingredients.

Chop the walnuts but not too finely.

Add the walnuts to the eggplant mixture and stir until mixed.

Finally, dilute the vegan curd with some water and add it to the mixture and put it on a little heat until your curd and eggplant are ready and there is no more water.

Garnish with mint, pomegranate seeds, fried onions and walnuts (optional) and serve with bread of your choice, vegetables and pickles.

You can decorate curd and eggplant in different ways depending on your taste and you can even make vegetable curd and eggplant as finger food in your parties and celebrations and make your table more beautiful and pleasant.