Ingredients

1 eggplant

Olive oil

1 onion

4 cloves of garlic

1 teaspoon paprika powder

Rosemary to taste

Salt and pepper to taste

1 medium carrot

1 stalk of broccoli

1/2 zucchini

1 cup cooked lentils

1 cup tomato sauce

1 tablespoon cumin

1 tablespoon maple syrup or honey

2 tablespoons tahini

1/2 cup chopped toasted almonds

1 lemon

Coriander to taste

 

Instructions

• Preheat the oven to 200ºC. Start by cutting the eggplant in half and using a tablespoon, remove the inside and set aside. Then, place the eggplants on a glass tray and drizzle with olive oil. Add salt, pepper, two slices of garlic cloves, paprika and rosemary. Place in the oven for 15 minutes or until soft and golden.
• Add a few drops of lemon and a pinch of salt to the eggplant filling and set aside.
• Chop the onion, the remaining garlic, the carrot, the broccoli stalk, the courgette and the eggplant 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 soften and brown, add the carrot, the broccoli stalks, the courgette and the eggplant filling. Sauté for 5 minutes. Add the cooked lentils and sauté for another 2-3 minutes.
• Then add the tomato sauce, the sweetener of your choice, salt, pepper and cumin. Cook over low heat for 5 minutes. Finally, adjust the flavor.
• Remove the eggplants from the oven and stuff them. Place them 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 eggplants, drizzle with the tahini sauce, toasted almonds and chopped coriander. Serve with a green salad and basmati rice.

 

Note: This recipe is 100% vegan, however the filling ingredients can be changed to taste. The idea is to use whatever is available in the fridge. The tahini sauce can be changed to yogurt sauce, or alternatively the eggplant can be cooked with grated cheese.