Name: Youvarlakia with Mushrooms, Eggplant and Walnuts in Egg-and-Lemon Broth
Yield: Serves 6
Cuisine: Greek
Ingredients: Salt; ⅔ cup (65 g) uncooked rice; ½ cup (120 ml) olive oil; 1 teaspoon ground cumin; Salt and freshly ground black pepper; 4 scallions, white and most of the green parts, thinly sliced; ½ cup (30 g) chopped fresh dill; 1½ cups (90 g) chopped fresh flat-leaf parsley leaves; 3 large eggplants (about 2½ pounds/1.2 kg total); 1 cup (100 g) walnut halves or almonds, preferably not blanched; 1 teaspoon Maraş pepper, or a good pinch of crushed red pepper flakes (½ to 1 teaspoon freshly ground black pepper also works well); Fresh lemon juice; 1 quart (1 L) vegetable broth, plus more as needed; 2 eggs; 1 teaspoon cornstarch; 1 cup (160 g) coarsely chopped onion; ¼ cup (60 ml) fresh lemon juice; ½ teaspoon ground allspice; 2 large eggs, lightly beaten; 1 cup (about 80 g) packed dried porcini mushrooms; 1 cup (100 g) toasted bread crumbs, or more as needed; 4 cloves garlic, coarsely chopped; 1 cup (240 ml) white wine

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

Meatballs made with ground veal and rice, simmered in broth and finished with avgolemono (egg-and-lemon sauce), are a popular Greek comfort food—the kind of winter one-pot meal that both adults and children enjoy. My vegetarian youvarlakia look exactly like the dish my mother used to make, but they are made from completely different ingredients; they are inspired by Domenica Marchetti’s Eggplant and Porcini “Meatballs” in Tomato Sauce, an ingenious Sicilian recipe from her boo