5 baby aubergines
1 Onion finely chopped
½ cup finely chopped spinach
¼ - ½ cup feta cheese
2 tblsp grated Mozzarella cheese
3 tblsp coconut oil
1 tblsp Olive oil
1 green chilli (optional)
3 tsp basil pesto
2 tblsp Saville Desert Himalayan Salt
1 tblsp Saville Ancient Egyptian Dukkha
1 tsp Saville Pink Peppercorns
1 tsp roasted dessicated coconut.
1 tblsp Saville Tempering Spice (Vegetarian)
With stems wash and slit baby aubergines 3 ways
Marinade well with olive oil and Saville Desert Himalayan Herb Salt. Set aside.
In a separate dish mix together spinach, finely chopped onion, feta cheese, Mozzarella cheese, Saville Ancient Egyptian Dukkha, Chilli and Basil pesto.
Mix well into a thick paste.
Stuff marinated aubergines with paste.
In a non stick pan heat coconut oil on medium heat, add tempering spice, allow spice to sizzle, turn heat on low, add stuffed aubergines to pan.
Cook on low heat for 20-25 minutes
Top with roasted coconut and fresh coriander and Saville Pink Peppercorns.
Serve with toasted rye, ciabatta bread, panini or roti with a side Greek yogurt mixed with 1 tsp of Saville Mystical Moroccan Spice.