Stuffed Aubergine with Green Tahini Sauce
Recipe is by Noda Marvani – instagram.com/persianveganrose
Noda is a guest on the Middle Eastern leg of our World Tour on Vegan Life Magazine Podcast – listen here
I adore cooking with aubergines. For me, they are incredibly versatile and can be used in a number of ways for many dishes. I made this last night and honestly it is one of the best things I have eaten in ages! (Even if I do say something myself!)
For the tomato sauce
– Fry onion add garlic, tomato purée, a tin of tomatoes, turmeric and cinnamon.
For the aubergine
– cut in half and roast in an oven with a bit of oil and salt
For the mince
– Fry onions, garlic, vegan mince (I used shop bought) turmeric, cinnamon and raisins
For the green sauce
– Blend a small handful of parsley, coriander and basil with tahini, lemon and garlic
Top with parsley, pomegranate and crispy onions and you are ready to serve!