Eggplant with Red Pepper Walnut Puree Stuffing Serving Size - 7 Prepared By - DnD Recipe Rating * * * * *
			1 whole eggplant, peeled 3/4 cup olive oil plus 1 tablespoon for garnish 2 large red bell peppers, roasted and peeled 4 whole scallions, root ends trimmed and finely chopped 1 large garlic clove, chopped 1/3 cup walnut halves, lightly toasted 1/3 cup pine nuts,lightly toasted 1/2 cup finely ground toasted bread crumbs 1 tablespoon freshly squeezed lemon juice 1 tablespoon pomegranate molasses 1 tablespoon Aleppo chilies 1 tablespoon Urfa chilies 1 teaspoon ground cumin 1 tablespoon yogurt 3/4 teaspoon salt plus more to taste
			Preheat the own to 350' F. Slice the eggplant lengthwise as thinly as you can (no thicker than 1/4 inch). into 8 slices. Discard the rounded ends or roast for another use. Place the eggplant slices on a heavy baking sheet and brush both sides generously using 1/2 cup of the olive oil or more. The eggplant should absorb the oil and not look dry. Place the eggplant slices in the oven and roast them until soft, about 10 minutes. Set aside to cool. Remove as many seeds from the red peppers as you can and place them in a small mixing bowl. Add the scallions, garlic, walnuts, pine nuts. bread crumbs, lemon juice, pomegranate molasses. Aleppo and Urfa chilies, cumin, yogurt. and the remaining 1/4 cup of olive oil. Stir to combine. Using a food processor fitted with a metal blade. puree the ingredients until smooth. Season to taste with salt. Lay each eggplant slice down and place a heaping tablespoon of the pepper mixture and spread evenly on eggplant. Roll up the eggplant. making a little bundle or roulade. Cut the roulade in half. making bite-size pieces. Serve at room temperature garnished with some toasted pine nuts or walnuts, chopped scallions. a drizzle of olive oil. and a squeeze of lemon.