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Sheikh al Mahshi means the king of stuffed vegetables as aubergines are a favourite amongst Mediterranean peoples and can be prepared in so many delicious dishes. This is definitely one of them!

Ingredients

150 g TSP

800 g small aubergines 

3 Tbsp vegetable oil

 1 large onion

1 Tbsp olive oil

2 tsp seven spice middle eastern blend

1 cube vegetable bouillon

 800 g ripe tomatoes

2 Tbsp pine nuts

 2 tsp salt

 1 tsp sugar

 Pepper

1 tsp cinnamon

½ tsp allspice

1 cube vegetable bouillon

1 ½ Tbsp tomato paste

1 Tbsp pomegranate molasses (substitute with balsamic vinegar if unavailable)

Method

Put the TSP in a bowl and cover with boiling water.

Wash and dry the aubergines and strip off the cup like green part, keeping the stem attached.

Heat the vegetable oil in a large pan over medium high heat and fry the aubergines, turning them to get them evenly softened for about 5 to 7 min (beware of the spatter, use a guard).

Transfer them into a large baking dish, keep the frying pan to make the stuffing.

Chop the onions finely and add to the frying pan which should still have enough oil in it as the aubergines will not absorb much. Soften them over medium heat for 5-7 min, stirring regularly.

Drain the TSP reserving one cup of water aside and add it to the onions.

Add the olive oil and the seven spice mix as well as 1 tsp of salt. Stir well and leave to cook for about 8 more min stirring regularly.

While the TSP is cooking peal and chop the tomatoes.

Add 300 g of the chopped tomatoes to the pan as well as the pine nuts and stir well leaving to cook for 3 more min.

Prepare the sauce by adding to the reserved TSP water, the bouillon cube, the remaining 1 tsp salt, sugar, pepper, cinnamon and allspice as well as the tomato paste and the molasses.

Take your baking dish with the aubergines, split those along the middle going through only one side and separate them slightly to make a base for the stuffing.

Lay the remaining chopped tomatoes all around the aubergines.

Distribute the stuffing carefully mounding it on your opened aubergine bases.

Lastly pour the prepared sauce over the tomatoes surrounding the stuffed aubergines.

Bake for 35 min in a 180°C oven or until nicely browned and bubbling.

Serve over rice.

Banana Bread

Makes 1

Prep time : 10 min

Cook time : 45 min

According to my daughter this is the best vegan banana bread, so here goes!

Ingredients

3 medium overripe bananas

1/3 c granulated sugar

1/3 c + 2 Tbsp brown sugar

110 ml olive oil (or your favorite baking oil)

1 tsp vanilla extract

2 Tbsp apple cider vinegar

1/2 c soy milk

2 c all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 c chopped walnuts (optional)

Method

Preheat the oven to 180°C.

Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.

Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

Add sugar, ¼ c brown sugar, oil, soy milk, vinegar, and vanilla to the bowl. Stir until well-mixed.

Add the flour to the bowl, then sprinkle the baking soda and salt on top of the flour.

.Stir everything together just until mixed. Don't overmix. The batter will be thick.

.Fold in the walnuts if using.

.Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

.Sprinkle the top with the 2 Tbsp brown sugar.

.Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.

.Remove the pan from the oven and transfer it to a cooling rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.

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