Aubergine stuffed with zucchini, tomatoes and Falafel

Aubergine2 pcs
Zucchini250 g
Tomatoes2 pcs
Shallots2 pcs
Oil250 ml
Garlic3 cloves
Salt, pepper
Falafel patties12 pcs
Basil15 g
Herbs for garnish

Slice the aubergine in half and scoop out the inside. Dice the zucchini, shallots, and scooped-out aubergine and sauté in hot oil, add chopped tomatoes and garlic, season with salt, pepper and chopped basil. Spoon the sautéed vegetables into the aubergines and bake in an oven preheated to 180°C for approximately 20 minutes. Fry the falafel in hot oil. Layer the falafel on top of the baked aubergines and garnish with herbs.

INSPIRATION FROM THE MASTER IN THE FIELD

Chef Martin Svatek

A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.