Tahin-Melanzani-Eintopf mit VEGGY Classic Gewürzmischung

Aromatic Eggplant Stew with Tomato and Tahini

30—40 Min

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

Preparation

  1. 1

    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.

  2. 2

    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.

  3. 3

    Slice the eggplant and add to the tomatoes. Keep covered and allow to continue simmering until the eggplant is soft.

  4. 4

    Stir in the tahini. Wash the basil, roughly chop and stir in too. Season to taste with sea salt and ground pepper.

  5. 5

    Serve the stew in deep bowls, garnish with the sesame seeds and enjoy.

Melina Kutelas