Stuffed Eggplants with Garlic Sauce

These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!

Aubergines…it sounds so sophisticated, doesn’t it? Any word with a French origin sounds so sumptuous. Anyway, this is not a difficult French recipe at all. It’s easy, healthy and 100% delicious!

These stuffed eggplants have a wonderful texture and the stuffing is just perfect. This stuffed eggplants recipe was initially made by my mom, and I’ve been making it ever since. She’s getting better and better at cooking vegan recipes! 🙂

The garlic sauces are great too. You can either make the vegan version or the yogurt-based one. Both of them are just as good. If you want to keep this recipe vegan, opt for the dairy-free garlic sauce.

This stuffed eggplants recipe is simple, easy and very filling. I love how all the colours and textures blend together.

Try it and let me know if you liked it as much as I did. I’m sure you will love this healthy recipe!

Eggplants fan? Check out this Romanian Eggplant Salad or Eggplant Caviar recipe! YUM!

Stuffed Eggplants with Garlic Sauce

These stuffed eggplants with garlic sauce are absolutely amazing! Really, they are the perfect, healthy, comfort recipe you can make this weekend!

Prep time - 15 mins Cook time - 40 mins Total time - 55 mins Recipe type - Main Serves - 5

Ingredients

• 5 small eggplants, halved

• 5 medium button mushrooms, chopped

• ⅓ cup brown rice, boiled separately

• 1 small carrot, grated

• 1 onion, diced

• some parsley and dill, chopped

• sea salt, to taste

• ⅓ tsp ground pepper

• ¼ tsp ground coriander

• 1 tbsp oil

Dairy-Free Sauce:

• 4 garlic cloves, mashed

• a pinch of sea salt

• ½ tbsp unrefined oil

• 4 tbsp water

• the inside of 3 soft tomatoes, mashed

Yogurt Sauce:

• 4 garlic cloves, mashed

• a pinch of sea salt

• 4-5 tbsps yogurt or sour cream

Instructions

1. Scoop out the inside of each halved eggplant.

2. Roughly chop up the removed flesh and place it in a bowl for later.

3. Heat the oil in a medium pan. Add diced onion, chopped mushrooms, grated carrot, brown rice, sea salt, pepper and ground coriander. Sauté for 5 minutes.

4. Add chopped parsley and dill.

5. Add all the cooked ingredients above in the bowl where you put the chopped eggplants. Mix together then stuff the eggplants. About 2-3 tbsps per halved eggplant.

6. Cover an oven tray with some parchment paper. Place the eggplants. Cover the eggplants with aluminium foil. They will cook faster this way. Cook for 40 minutes.

7. Serve with garlic sauce on top!

Crustless Pumpkin Pie with Coconut

This crustless pumpkin pie with coconut flakes is a delicious Autumn dessert, low in calories, healthy and full of wonderful flavours!

This is the first time I use pumpkin in a dessert and I absolutely fell in love with it! I bought a big, yummy pumpkin from the farmers market today and had no idea what to do with it. I decided to make a dessert and use it to create a creamy, flavourful, Autumn-inspired crustless pumpkin pie with coconut! It turned out great, and it is really easy to make!

This is a must-try Autumn dessert! Your steam oven will basically do all the work. Don’t worry if you don’t have a steam oven, you can bake it too. I’ll tell you how in the recipe below. 😉

Initially, I wanted to make this a raw crustless pumpkin pie, but as you all know, pumpkin tastes a lot better when cooked. So I decided to use my steam oven instead. I made it vegan and completely refined sugar-free!

You’ll love the creamy texture with a subtle pumpkin and coconut aroma. This crustless pumpkin pie is the perfect Fall dessert, and it is healthy too! Give it a try!

Crustless Pumpkin Pie with Coconut

This crustless pumpkin pie with coconut flakes is a delicious Autumn dessert, low in calories, healthy and full of wonderful flavours!

Prep time - 15 mins Cook time - 30 mins Total time - 45 mins Recipe type - Dessert Serves - 8+

Ingredients

• 500g pumpkin, steamed

• 200g almond flour

• 200ml coconut milk (or almond milk)

• coconut flakes, for garnish (just enough to cover the whole cake)

• ¼ cup raisins

• 100g agave syrup or maple syrup

Instructions

Cooking option 1. Use a steam oven or a regular steamer:

1. Steam the pumpkin for 20 minutes.

2. Add the steamed pumpkin, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.

3. Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.

4. Place it in your steam oven/steamer. Steam for another 20-25 minutes. Test it after 25 minutes with a toothpick. Stick the toothpick in the cake and if it's clean when you take it out it means it's ready.

Cooking option 2. Bake it:

1. Cut the pumpkin in small cubes. Place a baking sheet on an oven tray and bake for 20 minutes.

2. Add the baked pumpkin cubes, healthy sweetener, almond flour and coconut milk in your food processor. Blend until it has a smooth consistency.

3. Place half of the mixture in a cake form, sprinkle the raisins on top, then add the other half.

4. Place the cake form in the oven at 180C. Cook for 25 minutes. Test it with a toothpick. Stick the toothpick in the cake and if it's clean when you take it out it means it's ready.

5. Sprinkle coconut flakes on top.

6. Let it cool and place it in the fridge.

7. Serve cold!

The Perfect Butter Beans Stew

This is the perfect butter beans stew recipe! I learned it from my mother, and I’ve been cooking it ever since!

This butter beans stew recipe goes straight to the first place on my favourite recipes list! It is absolutely perfect! I like butter beans a lot and I have tried different recipes with them, but this one has the ideal combination of flavours and textures.

I learned this butter beans stew recipe from my mother. Cooking beans the right way really makes the difference! You’ll get extra-soft and buttery beans and an awesome thick sauce for the stew. Also, fresh tarragon is amazing! I always add it to my beans recipes. You can use pickled tarragon as well. It’s even better! Dry tarragon is not that flavourful, but if you really can’t get any fresh one, use dry and double or even triple the quantities.

Enjoy! 🙂

The Perfect Butter Beans Stew

This is the perfect butter beans stew recipe ever! I learned it from my mother, and I've been cooking it ever since!

Prep time - 10 mins Cook time - 2 hours 30 mins Total time - 2 hours 40 mins Recipe type - Main Serves - 6-8

Ingredients

• 500g dry Lima Beans (Butter Beans) *soaked overnight, optional

• 2 onions, diced

• 4 garlic cloves, chopped

• 4 tbsps chopped fresh tarragon

• 2 tbsps sweet paprika

• 3 bay leaves

• 1 tbsp sunflower oil

• ⅓ TSP ground pepper

• sea salt, to taste

Instructions

1. Boil the beans for 2 hours (half this time if previously soaked). Change the water at least 2 times. Don't skip this step! Beans are hard to digest and if you didn't soak them overnight they will release bad enzymes into the boiling water, which will cause bloating.

2. Heat the oil in a large pot.

3. Sauté the onion for 2-3 minutes.

4. Add the drained beans.

5. Add water just enough to cover the beans.

6. Add bay leaves, pepper, salt, fresh tarragon, chopped garlic and paprika.

7. Cook for half an hour.

8. Serve and enjoy this flavourful dish!