By Daniela | My favourite dish at the moment. The original recipe is by a popular vegan cook / author. I altered it a bit according to my own personal taste - it is no longer vegan with the feta but you can use almond butter instead. Bon Appetit :) - 2 small or 1 large aubergines - 1 onion, 1 clove of garlic, 1 chili - 1 red pepper, 4 medium-sized mushrooms, 2 tomatoes - 2 tea spoons of tomato puree, 1 table spoon of agave syrup - 1/2 feta (or almond butter as vegan option) - salt, pepper, thyme, olive oil Cut the aubergines into halves, remove the fruit pulp and set it aside. Mix 2 table spoons of olive oil with salt and rub the mixture onto the aubergine halves. Bake them in the oven for about 17 minutes at 180°C. Dice the garlic, onion, chili, the fruit pulp and the rest of the veggies. Fry it all in a pan until the vegetables have become soft. Then add the tomato puree and agave syrup. Cut and add the feta (or use the almond butter as topping). Season with salt, pepper and thyme. Put the mixture onto the pre-baked aubergine halves and bake for another 10 minutes (depending on the size and thickness of the aubergines). We served it with potatoes and a side salad. |