Ingredients for 4 people:
2 large aubergines
Olive oil
For the filling:
120 g lentils, Puy, Beluga or mountain lentils
Whole sea salt
100 g bulgur
A little vegetable stock
2 shallots
3 cloves of garlic
Rapeseed oil
100 g chopped walnuts
Rosemary
Thyme
Herb salt
Freshly ground black pepper
A few sprigs of parsley
In addition:
1-2 tomatoes
Herbes de Provence

Preparation:

1. For the stuffed aubergines, wash and clean the aubergines, cut them in half and score the flesh crosswise with a sharp knife. Grease a shallow baking dish and place the halved aubergines in the dish with the cut surface facing down. Brush with a little olive oil and bake in the middle of the oven for about 30 minutes until soft. Allow to cool slightly, then carefully remove the aubergine flesh and chop it up a little.
2. In the meantime, rinse the lentils and cook them in a little sea salt until soft. Simmer the bulgur in a little vegetable stock until soft.
3. Peel and finely dice the shallots.
4. Peel the garlic, remove the germ and chop finely.
5. Heat the rapeseed oil in a deep frying pan and fry the diced shallots with the finely chopped garlic.
6. Add the cooked lentils, cooked bulgur and aubergine flesh to the pan, mix well and fry for a few minutes, stirring continuously.
7. Add the chopped walnuts and season with rosemary, thyme, herb salt and freshly ground black pepper.
8. Stuff the prepared aubergines with this filling.
9. Wash 1-2 tomatoes, remove the stalks and slice the tomatoes. Top the stuffed aubergines with the tomato slices, sprinkle with a little herbes de Provence and bake in the oven at 180 degrees C for about 10 minutes.

Product description:

Bulgur is light and has a strong nutty flavour. It is usually made from durum wheat, spelt or barley. Bulgur is steamed, then dried, separated from the outer husk and finely chopped. This process preserves many vitamins and minerals. Bulgur can be prepared in many different ways, from savoury to sweet, as a salad, side dish, casserole or dessert. It also has many valuable nutritional properties and is ideal for preparing a quick side dish.

Ingredients for 4 people:

A pinch of sea salt
Approximately 400 g linguine pasta
2 courgettes
2 shallots
4 cloves of garlic
Rapeseed oil
⅛ litre white wine
¼ litre soy cream
125 g vegan cream cheese
Herb salt
Freshly ground black pepper
Cumin
Nutmeg
A pinch of chilli powder
Thyme
In addition:
A few sprigs of fresh basil

Preparation:

1. Bring a pot of water to the boil, add a pinch of sea salt and cook the linguine until al dente. Drain and set aside a little of the cooking water.
2. Meanwhile, wash and clean the courgettes, then cut them into small strips or cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the central germ and cut into thin slices.
5. Heat the rapeseed oil in a frying pan and fry the chopped shallots and garlic slices.
6. Then add the courgette pieces and continue to fry everything.
7. Deglaze with the white wine and a little of the pasta cooking water.
8. Simmer for a few minutes, add the soy cream and vegan cream cheese, then add the linguine cooked al dente.
9. Season the pasta with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
10. Dry the fresh basil and chop it finely.
11. Divide the pasta between deep plates and sprinkle with freshly chopped basil.

Product description:

Courgettes bring a touch of summer to your plate. Their flesh is at its most tender when they measure between 15 and 20 cm. Thanks to their neutral or slightly nutty flavour, courgettes are very versatile in the kitchen and are an easily digestible fruit vegetable. Raw, they are often eaten in salads or as appetisers with a sauce. Boiled, steamed or pan-fried, they are a versatile ingredient for vegetable-based dishes.