Recipe: Stuffed eggplant with jackfruit and yogurt sauce

Did you know that jackfruit is most similar to meat in texture? It's a very good meat substitute. Jackfruit cookbook Several recipes are featured, all made with this delicious fruit. From jackfruit gyros to falafel, bao buns, and this delicious recipe for stuffed eggplant with jackfruit and yogurt sauce. The yogurt sauce gives the dish a nice refreshing kick and gives the eggplant and jackfruit an extra boost. Happy cooking!

Recipe: Stuffed eggplant with jackfruit and yogurt sauce

Suitable for: 4 persons
You need:
4 eggplants
1-2 tbsp white miso
1 tbsp lemon juice
5 tbsp vegetable oil + extra
2 tbsp ginger syrup
1 clove garlic, grated
1 tbsp baharat
1 can of young jackfruit (550 g), rinsed and drained
1/2 tsp cayenne pepper
Salt and freshly ground black pepper
4 tbsp liquid tahini
4 tbsp (coconut) yogurt
4 tbsp pomegranate molasses
1 tbsp lime juice
2 tbsp jalapeno peppers, sliced
25 g shelled pistachios, for garnish
4 tbsp coriander leaves, for garnish
1/2 tsp pul biber, for garnish

Recipe Stuffed eggplant with jackfruit and yogurt sauce: How to make it

1. Preheat the oven to 190°C (375°F). Halve the eggplants lengthwise. Score them halfway through with a sharp knife, cutting them crosswise.
2. In a bowl, whisk together the miso, lemon juice, 3 tablespoons of oil, and ginger syrup. Stir in the garlic and baharat. Add a little hot water if needed. Brush the slits and cut sides of the eggplants with the marinade.
3. Finely chop the jackfruit and stir it into the remaining miso marinade in the bowl. Sprinkle with cayenne pepper, toss the jackfruit and any remaining marinade, and cover with aluminum foil. Let marinate for 30 minutes.
4. Place the eggplants on a baking sheet lined with baking paper and roast them in the preheated oven for 20 minutes, or until the flesh is very tender. Let them cool slightly. Then carefully scoop out some of the flesh with a spoon.
5. Heat 2 tablespoons of oil in a sauté pan and fry the jackfruit over medium heat for 10 minutes until crispy. Stir in the eggplant pieces and heat through briefly. Season with salt and freshly ground pepper to taste.
6. Whisk the yogurt with 2 tablespoons of the pomegranate molasses and the lime juice. Fill the eggplants with the jackfruit-eggplant mixture. Garnish the eggplants with a drizzle of yogurt sauce, the jalapeños, pistachios, and cilantro. Pour the remaining molasses over them and sprinkle with the pul biber. Serve the remaining yogurt sauce on the side.

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