Kofta in Citrus Tahini Sauce

 Ingredients:

4 vegan kofta
1 potato, cut into rounds
1/2 cup tahini
juice of 1 lemon
juice of 1 orange
water
salt, to taste
dried mint leaves
parsley, chopped
almonds, slivered and toasted

Arrange the kofta into a casserole dish.

Coat the potato slices in a little bit of oil and bake until golden. Arrange over the kofta.

Combine tahini with juice, water, salt, and mint. Pour mixture over the potatoes. 

Cover and bake for 20 minutes at 375 and uncovered for another 15 minutes.

Garnish with parsley and almonds and serve with rice.

Chickpea and Couscous Stuffed Eggplant and Tahini Sauce

Ingredients:

2 large eggplants
1 onion, chopped
2 cloves garlic, minced
3/4 cup couscous
1 cup cherry tomatoes, halved
3/4 cup chickpeas
2 teaspoons grapeseed oil
1/4 cup parsley, chopped
salt and pepper

1/4 cup tahini
1/4 cup water
1 clove garlic, minced
juice of half a lemon
salt and pepper

Cut eggplants in half lengthwise. Scoop out insides leaving half an inch of flesh on the shell. Brush hollowed eggplant with oil and bake 20 minutes at 400. Set aside.

Meanwhile, chop the eggplant pulp into small pieces and cook the couscous.

Heat oil in a pan and cook onion and garlic. Add eggplant pulp, cover and cook until soft. Stir in chickpeas and tomatoes. Season with salt and pepper.

In a small bowl, mix all the ingredients for the tahini sauce.

To assemble, spoon chickpea mixture into eggplant shells. Drizzle with tahini sauce and garnish with parsley. Serve with a wedge of lemon.