2 medium sized eggplants
3 cups baby spinach
2 tbsp. cashews, raw
2 tsp. EV olive oil
1 cup of hard tofu, crumbled
2 small clove garlic, crushed
½ a cup of fresh basil, stems removed
Sea salt and pepper, to season
1-2 tbsp fresh grated sheep’s feta cheese
Pre-heat the over to 180C.
Cut the eggplants in half and scoop out a ¼ of the flesh. Place on a baking tray, sprinkled with a little olive oil and sea salt.
Wash the spinach, remove the stalks and tear leaves into large pieces and then place in saucepan. Cook over medium heat while stirring until soft this will take approx. 5 minutes.
In a food processor add the spinach,basil and garlic. Add cashew nuts, tofu, salt and pepper. Process for a further 10 seconds.
Place spinach mix into a bowl. Fold in the grated fetta cheese. Spoon the tofu mixture into the eggplant and then place in greased ovenproof dish. Drizzle with olive oil and bake in moderate oven for 20-25 minutes.