Strong Roots

Stuffed Aubergine with Beetroot Wedges

We invited food blogger Tiago Fragoso, aka @thehealthybeard, back to create another mouth-watering recipe using our Roasted Beetroot Wedges. Simple to make, this plant-based dish is packed full of different flavours and textures and can be enjoyed for lunch or dinner.

Let us know if you try it out in the comments section below or tag us in a picture on social media. We love hearing about your creations!

Oven Ingredients:

250g Strong Roots Roasted Beetroot Wedges

1 aubergine

1 tsp olive oil

Salt and pepper to taste

Tapenade Ingredients:

170g pitted black olives

3 small garlic cloves

1 tbsp olive oil

Handful fresh parsley

Salt and pepper to taste

Extra Ingredients:

225g smoked tofu

1 tsp olive oil

Method:

1. Pre-heat the oven to 200°C.

2. Wash and slice the aubergine in half.

3. Heat 1 tsp of olive oil in a pan over a medium heat, then sear the inside of the aubergine until golden.

4. Place the Strong Roots Roasted Beetroot Wedges and aubergine facing up on a baking tray. Season the aubergine with salt and pepper, place in the oven and bake for 25 minutes.

5. To make the black olive tapenade, remove the skin from the garlic and place all of the ingredients into a food processor and pulse. Do not over pulse, the tapenade should have some crunch.

6. Chop the tofu into 0.5 – 1cm cubes. Heat 1 tsp of olive oil in a pan over a medium heat and lightly fry until golden (5-8 minutes).

7. Pour the tapenade into the same pan as the tofu, reduce the heat and simmer for a few minutes.

8. Remove the aubergine and beetroot wedges from the oven. Stuff the aubergine with the tapenade tofu and garnish with fresh parsley.

9. Serve with Strong Roots Roasted Beetroot Wedges and enjoy!

Stuffed Aubergine Served with Beetroot Wedges

Stuffed Aubergine Served with Beetroot Wedges

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