Kerry Brouillet the founder of Loving Life With Lemons has just shared another of her Dairy Free veggie packed recipes with us and we can’t wait to try this one!
With the leaks, eggplant and tomatoes from my @herogomena box, I wanted to create a veggie and dairy free version of my Favorite childhood Turkish Dish, Karniyaik. Topping this with a little vegan cheese makes this Baked eggplant with Leek, tomato and green pepper super satisfying, It goes well as a side dish alongside a grass fed fillet of beef or is simply a delicious veggie starter or light lunch.
Prep Time: 10 minutes Cook time: 35 minutes
Serves: 6 people
Preheat oven to 180°C and line baking tray with baking paper.
Next, take your eggplant and slice lengthways and place on chopping board.
Make small diagonal cuts into the eggplant surface from right to left and then left to right.
Pour 2 tablespoons of olive oil, distributing evenly over all halves of eggplant.
Sprinkle 2 tsps of Oregano over the eggplant along with 1 tsp of pink salt.
Add to the oven and cook for approximately 30 minutes until eggplant has softened.
In the meantime, to a hot frying pan add 1 tablespoon of olive oil, and the leaks. Cook on medium until softened, approximately 4 to 5 minutes
Next add the red onions and cook for a further 2 to 3 minutes.
Next add passata, fresh tomatoes, green pepper, oregano, paprika, and salt. Allow to simmer on low heat for 10 to 15 minutes.
When the eggplant is ready, remove from oven and pour equal amounts of tomato mixture over each eggplant half.
Next add approximately 2 tablespoons of vegan cheese to each half.
Return to oven for approximately 5 to 8 minutes until cheese has melted.
Top with fresh herbs of choice, we used mint and fresh thyme.
Serve hot and enjoy!
You can store the Baked Eggplant in the fridge for up to 3 days!