Stuffed eggplant (the baby ones I got at farmers market) and local potatoes. So, not the prettiest things you’ve ever seen but they make up for their lack of beauty with a smashing personality. I stuffed then with urid dhal (split lentils high in protein), millet, onion, fresh basil, mint and oregano, lemon zest, black olives and seasoning. Simmered in soup pot with flesh I scooped out of veggies and passata (tomato purée). Eat them cold or room temp.
Vegan stuffed eggplant
