Veganuary: Imam Bayildi Stuffed Eggplant Recipe

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Salt

6 small eggplants

120ml extra-virgin olive oil, plus extra to taste

3 large white onions, halved and thinly sliced

6 ripe tomatoes, peeled, julienne cut and juice reserved

6 cloves garlic, thinly sliced

4 tbsp fresh flat-leaf parsley, finely chopped, plus more for garnish

30g toasted pine nuts (optional)

Directions at theguardian.com

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