Vegetarian Stuffed Aubergines
One of the most joyful things about cooking is experimentation, and we love a versatile recipe. A vegetarian alternative to our meat-stuffed aubergines, the recipe below is for a mushroom, spinach and tomato-filled aubergine, topped with cheese, but almost everything about this recipe is optional. A great way to use up whatever vegetables, herbs and greens are knocking about in the fridge, the only essential part here is the aubergine!
Raffles’ Feta-topped Shakshuka
Served with Quinoa Salad by Raffles Fulton (@rafflescooks) This recipe appears on episode 1 of ‘Ready Steady Shuk’ Prep time: 25 mins | Cooking time: 25 mins | Serves 2 Ingredients For the shakshuka 1/2 Aubergine, diced 1/2 cup Onion or Shallots, diced 2 Salad Tomatoes, diced 1/2 Red Bell Pepper, diced 1 can chopped […]
Stuffed Aubergines with Feta and Israeli Salad
by Emily Theodore This recipe appears on episode 1 of ‘Ready Steady Shuk’ Prep time: 20 mins | Cooking time: 40 mins | Serves 2 Ingredients 1 Aubergine 2 Salad Tomatoes, chopped 1 Onion, diced 2 cloves Garlic, finely chopped 1/2 Green and/or Yellow Bell Pepper, diced 1/4 Cucumber, diced 1/2 cup heirloom or cherry […]
Serves 6, can be made ahead and frozen How does one make a vegan Passover recipe to represent the difficult and evocative imagery of pestilence? We’ve used Aubergines which soften and transform to represent the fourth plague. Like our Chicken Marbella, this vegan version is an adaptation of Yotam Ottolenghi’s Marbella. Swapping out prunes for […]