Mediterranean Stuffed Aubergines

Ingredients:

1. 2 medium eggplant

2. 1 small onion (finely diced)

3. 3 garlic cloves (finely diced)

4. 1 tsp ground cumim

5. 1 tsp smoked paprika

6. 1⁄2 tsp ground cinnamon

7. 1⁄4 tsp ground cloves

8. 1⁄4 tsp chili flakes

9. 2 medium ripe tomatoes (peeled and chopped)

10. 2 tbsp tahini

11. 1 tbsp lemon juice

12. 1 cup cooked lentils

13. 1 tsp coconut sugar

14. 2 tsp balsamic vinegar

15. 2 tbsp toasted pine nuts

16. Extra virgin olive oil

17. Fresh parsley (chopped)

Instructions:

  • Preheat oven to 250C/390F

  • Slice the eggplants lengthwise (in half)and score the flesh in a criss cross fashion making sure that the incisions go deep into the flesh without piercing the skin

  • Heat up a pan and add 2 tsp of olive oil

  • Place the aubergines, cut side down and allow them to cook slowly (on a small-medium flame) for about 20 minutes before flipping them to the other side and cooking them for another 10 minutes.

  • Place the nearly cooked eggplant halves in the preheated oven and cook for about 10 more minutes or until soft throughout

  • In a large pan, heat about 3 tbsp olive oil and saute the onion until translucent

  • Add the garlic and fry gently until soft and fragrant

  • Add the spices and a pinch of salt and stir over low heat

  • Add tomatoes (and some water) if necessary and simmer for about 8 minutes until a tomato sauce is formed

  • In another bowl, make tahini sauce by thinning tahini with lemon and a bit of water. Season with salt and pepper

  • Add cooked lentils, coconut sugar and balsamic vinegar

  • Cook for another 5-10 minutes. Taste and season with more salt if necessary

  • Top the baked eggplants with the lentil mix and drizzle with tahini sauce

  • Garnish with toasted pine nuts and fresh parsley

VEGAN PLATESMorgan Witkin