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Stuffed eggplant with Chunky Pulled Peaz Mediterranean and tahini dressing

Stuffed eggplant with Chunky Pulled Peaz Mediterranean and tahini dressing from the amazing Ramon Brugman

60 minutes

4 persons

Ingredients

  • 4 eggplants
  • 2 cloves of garlic
  • 2 lemons
  • 150 gram tahin
  • 1 tsp cayenne
  • 1 tsp salt
  • 4 tomatoes
  • 2 red bell peppers
  • 280 gram Chunky Pulled Peaz Mediterranean

Preheat oven to 350 degrees F (176 C). SLice the eggplant in 2 halves. Dice the tomatoes and bell pepper. Put the tomatoes and bell pepper in a seperate little oven dish than the eggplants. Put them in the oven. The tomatoes and bell pepper need 30 minutes, the eggplants need 50 minutes.
In the mean time, make the tahini dressing:
Slice the garlic and squeeze the lemon in a bowl. Add the tahin, cayenne and salt. Blend them with a mixer. Add some water to make it thin.
After 30 minutes, take the tomatoes and bell pepper out of the oven. Blend them with a little olive oil and blend them. Stir-fry the Chunky Pulled Peaz and add the tomato sauce in the frying pan.
Take out the eggplants and hollow them out, leaving about a 1/2 inch thick border around skin to create a boat. Fill them with the tomato and Chunky Pulled Peaz sauce.

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