You may have noticed that there are a lot of vegetarian recipes here on Fig & Cherry. That’s because I try really hard to feed my family at least two vegetarian dinners each week and I personally have a few whole days each week where there’s only plant foods, grains/nuts and dairy in my diet.
Eating vegetarian makes me feel good; lighter physically and mentally, and joyful that I’m helping out the environment in a small way too. Veggie meals are so nourishing and varied, plus I like the challenge of making one lucky vegetable the star of the meal.
Take this harissa baked eggplant from my archives as an example. The creamy raw flesh is scooped out and sauteed with olive oil, garlic, chickpeas, veggies and harrissa. Meanwhile the eggplant shell is roasted until gorgeously crispy and browned. The veggie mix is then added back to the shell and baked a little more before being served on a bed of baby spinach.
Did you notice? This is vegan too! However, it is also great with a bit of salty feta crumbled on top before the second baking. I’ll leave that up to you.
I’m linking up with the lovely Veggie Mama’s Meatless Monday event. I’m going to try to remember to do this each Monday with a vegetarian recipe from my archives in the hope that you’ll be inspired to give Meatless Mondays a go!
In case you missed the link above, click here to get the recipe for harissa baked eggplant.
So, are you an eggplant/aubergine fan?