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- 1 big x eggplant - the flesh fine cubed
- 1/2 x onion, chopped
- 1/2 x green capsicum - fine cubed
- 1/2 x red capsicum - fine cubed
- 1 big clove garlic - fine chopped
- 1 cup walnuts
- 1,5 slices x wholemeal toast
- 5 x dates
- 7 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1 tspn smoked paprika powder
- 2-3 cups passata tomato
- 2 cups risinos - cooked
- 5 sprigs fresh oregano (chopped)
- 1/2 cup fresh parsley - chopped
- 1/4 cup fresh dill, chopped
- 1 knife tip x dutch cinnamon
- 1 cup passata tomato
- 1 splash olive oil
- 1 cup tofutti cream cheese - available at woolies
- 1 tspn rice malt syrup
- 1 clove garlic
- 1 splash olive oil
- 1 piece x cucumber, grated
- 1 pinch of nutritional yeast flakes on each eggplant half
Start to get out the flesh of the eggplant. Use a spoon for this, that works best. When you got the flesh out, spinkle the halfs with some seasalt. That will take out the liquid. Just dry with some paper towel after 10 min. Cut in small cubes and set aside. Use your food processor for the nuts. Add 1 cup of walnuts, a couple of dates and some fresh wholemeal toast into your processor and process until crumbly. Chop half an onion and one big clove of garlic. Heat some olive oil into a frying pan and add the onion, garlic and eggplant. Fry for 5-10 min and stir constantly.
Add the fine cubed capsicum. I used half a red and half a green one. Add your processed nuts etc. You probably will need more oil. Also add 5-7 stalks of fresh oregano, and 4 stalks thyme. Just the leafes! Season with 1 tsp smoked paprika, chilli powder, seasalt. Fry for further 5 min. Add approx 2-3 cups of the passata tomato. Stir well.
Also give it a grood splash of Soysauce. Stir well and give it a simmer for 5 min. The eggplant should turned very soft/mashy. It should look like on the pic. Have a taste … if you think something is missing, just reaseason. Preheat oven to 200C°.
Fill the mash into the eggplant halfs …
… and sprinkle with a bit of nutritional yeast flakes and olive oil.
When the oven is hot enough, put them into the oven. I also added a bit of oil and water into the dish. But only a bit. Bake the eggplants for approx 30 min. When the eggplant turnes golden brown and soft … its done. Ah, turn down the heat to 170C° after 10 min. That will be enough heat. Now you can cook your risinie’s. When done, add some olive oil into the pot and add the noodles again. Add fresh oregano, dill and parsley. Chopped. Season with seasalt and a knife tip of dutch cinnamon … and a good splash of passata tomato. Stir well and set aside. When the eggplant is ready and done … just plate up. Give the eggplant 10 min rest. It will be very hot when you get it out of the oven. Now serve it with zaccici and ENJOY
To make the zaccici just add the cup of tofutti cream cheese into your food processor. Add the lemon juice, olive oil, rice malt (you also can leave that), garlic and process until creamy. Fill into a bowl and add the grated cucumber. Season with salt and pepper.
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Thanks — its very delicous