Tried making these Lebanese-Style Stuffed Aubergines by the Bosh boys and wow, what a punch they delivered! Robust, rich and meaty. Instead of vegan mince, I used textured soy protein, and replaced mint with pegaga leaves for a small local touch. The harissa sauce was made from scratch to coat the aubergine slices and I think I made mine a little too spicy because my mouth was on fire from the first bite to the very last. I’m a little scared of this jar of harissa now and it’s staying in the fridge for those moments I feel like inflicting pain on myself again. Aside from that, this is a spectacular meal, and I recommend you looking it up on the Bosh’s FB page!