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
- 2 tbsp.Olive oil
- 1 Red onion
- 2 Garlic cloves
- 900 gTomatoes
- 2 Eggplant
- 2 tbsp.Sesame seeds
- 2 tbsp.Tahini
- 4 tbsp.Basil, fresh
- 2 tbsp.Veggy Classic Seasoning Mix
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 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
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
Slice the eggplant and add to the tomatoes. Keep covered and allow to continue simmering until the eggplant is soft.
- 4
Stir in the tahini. Wash the basil, roughly chop and stir in too. Season to taste with sea salt and ground pepper.
- 5
Serve the stew in deep bowls, garnish with the sesame seeds and enjoy.
