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Ingredients
- 1 large Eggplant
- 1/4 cup Walnuts finely chopped
- 1/2 Red Onion
- 2 cloves Garlic
- 1/2 Red Bell Pepper
- 1/2 tbsp Coconut Aminos
- 1/2 tbsp Tomato and Paprika Paste
- 1 tsp Italian Seasoning
- 1 tsp Paprika
- Salt & Pepper to taste
Yogurt Dressing
- 1/2 cup Plain Unsweetened Plant-based Yogurt
- 1/4 of a Cucumber grated
- 1/2 tbsp Lemon Juice
- 1/2 tsp Garlic Powder or 1 crushed garlic clove
- 1 tsp Dill
- Salt & Pepper to taste
Instructions
- Preheat oven to 375 F/190 C.
- Wash eggplant and cut lengthwise. Scoop out enough of eggplant to be able to fill it and dice scooped out eggplant. Lightly salt the eggplant and set aside.
- On low heat, add chopped walnuts to a non stick pan and stir until toasted, (make sure not to burn them!) and set aside.
- Finely dice onion, garlic and red pepper.
- Sauté everything with a few drops of olive oil, starting with onion, then add garlic, eggplant and bell pepper.
- Keep cooking until vegetables have softened, then add walnuts, tomato and paprika paste, coconut aminos and spices.
- Fill eggplant with the mix, cover it with some tin foil to avoid burning and bake for 40-45 minutes.
- Stir all ingredients for the dressing until well combined and season to taste.
- Serve eggplant with dressing, some toasted sourdough bread (or baguette) and enjoy.