Stuffed eggplant on leek puree
makes 8 serves


  • 2 large eggplants
  • 1 cup cooked quinoa (make sure you have soaked before cooking to aid digestion)
  • 1 small red onion diced and sautéed in coconut oil
  • 6 medjool dates pipped and chopped
  • 1 capsicum diced
  • 1/4 cup mint finely chopped
  • 1/4 cup olive oil
  • juice of one lemon
  • 1 tsp lemon myrtle
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp cayenne
  • pinch of salt


  • 1 leak sautéed in coconut oil
  • 1/2 cup of soaked cashews (minimum 4 hours)
  • juice of one lemon
  • 1 tbsp on honey (or sweetener of choice)
  • 1 tsp of salt
  • 1 glove of garlic (optional)

Cut eggplants long ways into 4, sprinkle with salt and let it sit for half an hour. This draws out the bitterness.
Place everything in a bowl and let sit for half an hour.

Once the eggplants moisture has drawn out. Place in oven at 180. Cook for about half an hour.
Once cooked pull the centre of the eggplant out chop and add to mixture.
Scoop mixture into the eggplant skins. Place back in oven for 10 minutes.

Blended everything until smooth. Heat on stove until desired temperature.

About The Chef

Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https// &