Savour Casheta Stuffed Eggplant

This dish oozes with goodness, the perfectly cooked eggplant, herbs, spices and sauce topped off with Savour Casheta is a flavour sensation with every bite.

This recipe is filling enough to be served as the main dish with a salad, they will go very well with either Summer Salad with Avocado Dressing or Asparagus Salad with Brown Rice and Walnuts.

Savour is one of my favourite non dairy ‘cheeses’ – they have a range of award-winning, organic, plant-based, cultured nut cheeses. Rich in flavour, protein and probiotics, they are absolutely delicious.

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Savour Casheta Stuffed Eggplant

2 large eggplants
2 Tbsp extra-virgin olive oil, divided
1 medium red onion, finely chopped
1 Tbsp tomato paste
1/2 tsp ground cumin
2 cloves garlic, minced
1 can diced tomatoes
1 medium red capsicum
1/2 cup chopped fresh flat-leaf parsley
1/3 cup pitted Kalamata olives, chopped
1 Tbsp red-wine vinegar
Salt and pepper to season
1 pottle of Savour Casheta
Herbs to garnish

Method

Preheat oven to 200 degrees.

Cut each eggplant in half lengthwise. Drizzle in 1 Tbsp of oil, season and bake cut side up until eggplant is soft. Once cooked scoop out the flesh leaving the skin in tact.

While the eggplant cooks, heat the remaining 1 Tbsp of oil in a pan over medium-high heat. Add onion, stirring often, until softened, approx. 3 to 4 minutes. Add tomato paste, cumin, and garlic, stirring constantly, until fragrant, approx. 1 minute. Add tomatoes and capsicum stirring occasionally, until tender, for around 8 to 10 minutes. Stir through the eggplant flesh and parsley until combined. Remove from heat; stir in olives and vinegar and season.

Divide the filling, fill the eggplant skins and top each evenly with the Savour Casheta. Place under a grill for a few minutes to warm through the Casheta, add herbs to garnish, serve and enjoy!