Eggplant and Walnut Dumplings
 
Ingredients

1 cup roasted eggplant puree
1 cup walnut pieces, chopped
3 eggs
2 medium onions, minced
2 teaspoons paprika
2 teaspoons ground cumin
1/2 cup basil, chopped
2 tablespoons olive oil
1 cup bread crumbs
28 ounces tomato sauce
1 teaspoon cinnamon
1 teaspoon honey
red chili flakes
salt and pepper to taste
Type of Recipe
Main Dish
Side Dish
Special Occasion

Cuisines
Middle Eastern

 Instructions

Mix tomato sauce, cinnamon, honey and chili flakes together. Set aside.

In a food processor, blend eggplant and walnuts until smooth. Add in onions, paprika, cumin, basil and olive oil. Season to taste. Add in egg. Blend in bread crumbs until smooth.

Heat a pot of boiling water to a simmer. Drop eggplant mixture by spoonfuls into boiling water. Boil for 2-3 minutes. Remove to drainer. Cook all of the dumplings.

Add tomato sauce to a baking dish. Top with eggplant dumplings. Bake for 15-20 minutes.

Serve with a yogurt sauce.

Recipes


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