Filled Eggplant (Serves 2 people)

INGREDIENTS
◙  Two eggplants
◙  350g vegan shoarma (tofu is also an option)
◙  Two paprikas
◙  100g raisins
◙  75g of walnuts
◙  Coconut Yoghurt (Soya or Cow could do too)
◙  Olive oil
◙  One teaspoon of sharp mustard (mild if you prefer that)
◙  Italian Herbs (I used a simple mix)

Now it is time to cook!
Halve your eggplants and cut some out of the middle to make some sort of whole. Chop those cut-outs into small pieces, we will use these later.

Pop your whole eggplant in the oven at 180°C for about 15 minutes.

In the meantime, chop your paprikas into bite-size bits and put them in a bowl. Soak your raisins in some hot water for about 5 minutes so they can get soft and shiny. When done, add them to the bowl with your paprika and add your eggplant pieces and vegan shoarma as well. In case you use tofu, I recommend to crumble it or put it in the food processor, so it is easier to use.

In a small bowl or cup mix some olive oil, your mustard, and Italian herbs. Some salt can be added as well, but it is already great without. Coat your veggies and shoarma with this mixture and let it sit for a minute or 5.

Then in a wok or other frying pan heat up some olive oil, so make sure nothing sticks. Add the mix and cook for somewhat 10 minutes.

When both your mix and eggplants are done, take a plate and start the garnishing. Take an eggplant and fill it up. Use as many walnuts as you prefer, but keep in mind that this is what spikes the calorie intake. Top with some yogurt, to keep it fresh. Now sit back, relax and eat one great home-made meal!

Love!