Vegan Stuffed Eggplants ★★★★★1 review

Ingredients:

• 2 eggplants
• 1 cup cooked couscous
• 1/2 cup sweet corn
• 1 tin of Kidney Beans
• Juice of 1/2 lemon
• 1 tsp salt
• 1/2 tsp white pepper
• 1 clove of garlic, chopped
• 1 tsp sriracha
• 1/2 tsp smoked pepper
• 1/2 cup plant based cooking cream

Method:

1. Preheat oven to 225c (435F).
2. Cut the eggplants in half and scrape out the center, place to baking dish.
3. Mix the cooked couscous, beans, corn, lemon juice, spices, cream and sriracha together and adjust the flavor.
4. Fill the eggplants with the stuffing and bake for 25 minutes.

Cilantro Dressing: Mix fresh chopped cilantro, plant based Turkish yogurt, salt and pepper well. Serve as a dressing.

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