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!
Stuffed cabbage, or holishkes, are a traditional Succot food. At this festival, it is common custom to eat stuffed or wrapped foods, symbolic of both the bounty of harvest-time, and, on a much deeper level, God’s clouds of glory, which enshrouded and protected the Children of Israel as they wandered through the wilderness. Holishkes are […]