Stuffed Aubergine
→ When aubergnes are in abundance, start being creative with the many ways you can use this versatile vegetable
Cooking instructions
1. Preheat oven to 200° C grill setting.
2. Start by cutting the aubergines in half and massage them with the olive oil, salt and pepper. Place in the oven and cook for 35-40 minutes.
3. Once the aubergines are cooked, remove from the oven and gently scrape the flesh from the skins with a spoon. Throw the scooped insides into a food processor with the tahini, garlic cloves, lemon juice, date syrup, cumin, salt and pepper. Pulse until well combined.
4. Using a tablespoon, scoop some of the mixture back into each aubergine skin. Add some plain vegan yoghurt on top. Add some cherry tomatoes and chopped coriander.
Enjoy.
Recipe By
Ingredients
2 large aubergines
4 tbsp white tahini
2 garlic cloves chopped
1.5 teaspoon ground cumin
juice of half a lemon
2 tbsp olive oil
1 tbsp Date syrup
plain vegan youghurt
Cherry tomatoes
chopped coiander
salt and pepper to taste
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