4 cloves garlic
1 teaspoon paprika powder
Rosemary to taste
Salt and pepper to taste
1 medium carrot
1 stalk of broccoli
1 cup cooked lentils
1 cup of tomato sauce
1 tablespoon cumin
1 tablespoon maple syrup or honey
2 tablespoons tahini
1/2 cup chopped toasted almonds
Coriander to taste
Preheat the oven to 200º C. Start by cutting the aubergine in half and using a tablespoon, remove the inside and set aside. Then place the aubergines on a glass baking tray and drizzle with olive oil. Add salt, pepper, two sliced garlic cloves, paprika and rosemary. Place in the oven for 15 minutes or until soft and golden.
Add to the aubergine filling a few drops of lemon and a pinch of salt and set aside.
Chop the onion, the remaining garlic, the carrot, the broccoli stalk, the courgette and the aubergine filling. The idea is to cut them into very small cubes. Heat a frying pan over medium heat with a little olive oil and add the onion. When it starts to become soft and golden, add the carrot, broccoli stalks, courgette and aubergine filling. Sauté for 5 minutes. Add the cooked lentils and sauté for 2-3 minutes more.
Then add the tomato sauce, your chosen sweetener, salt, pepper and cumin. Cook over a low heat for 5 minutes. At the end adjust the flavour.
Remove the aubergines from the oven and stuff them. Place in the oven for 5 minutes.
In a small bowl, dilute the tahini with lemon juice and a little water until liquid.
Chop the almonds and toast them in a frying pan for 3-4 minutes or until lightly toasted.
Plate the aubergines, drizzle with the tahini sauce, the toasted almonds and the chopped coriander. Go great with a green salad and basmati rice.
Note: This recipe is 100% vegan however the filling ingredients can be altered to taste. The idea is to use what's available in the fridge. The tahini sauce can be changed to yoghurt sauce, or alternatively the aubergine can be baked with grated cheese.