This creamy eggplant stew with tahini and our Veggy Classic mix is a real delight — Once you've had a taste of it, you won't be able to resist going back for more. Our Veggy Classic mix is a combination of onion, garlic, rosemary, kale and tomato, a real all-rounder that transforms this stew into a truly special dish.
Ingredients 4 Portions
Heat the olive oil in a large pan. Peel the onion and garlic and roughly chop. Sweat the onion and garlic in the olive oil.
Wash the tomatoes, roughly chop and add to the pan. Add the Veggy Classic mix, cover and simmer for 20 minutes until the tomatoes are soft and falling apart.
Slice the eggplant and add to the tomatoes. Keep covered and allow to continue simmering until the eggplant is soft.
Stir in the tahini. Wash the basil, roughly chop and stir in too. Season to taste with sea salt and ground pepper.
Serve the stew in deep bowls, garnish with the sesame seeds and enjoy.