Tahini Eggplant Stew

For the tahini eggplant stew, first heat olive oil in a large pot. Roughly chop the onion and garlic clove and sauté in the oil.

Wash and coarsely chop the tomatoes and add to the pot. Add Kotányi VEGGY Classic and simmer with the lid closed for 20 minutes until the tomatoes have dissolved.

Slice eggplant and add to tomatoes and continue to simmer with lid closed until soft.

Stir in tahini, then wash and coarsely chop basil and stir in as well.

Season to taste with salt and pepper.

Serve tahini eggplant stew in deep plates and garnish with sesame seeds.

Preparation Tip:

Serve tahini eggplant stew with fresh pastries or pita.

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