Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, stuffed aubergine (vegan). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Stuffed aubergine (vegan) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Stuffed aubergine (vegan) is something which I’ve loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! Spoon the mixture into the aubergine halves.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed aubergine (vegan):
- Prepare 1 aubergine, sliced long ways
- Prepare 1 small garlic clove
- Prepare Oil for frying
- Make ready 1 tbsp olive oil
- Get Juice of half a lemon
- Get Handful mint leaves
- Take 1 tbsp Pomegranate molases
- Prepare Salt and pepper
- Prepare A few sundried tomatoes
- Get 1 tin butter beans, drained
- Take 2 tbsp tahini
Baked Stuffed Aubergines Vegetarian Quorn Chilli Vegetarian doner kebab Vegetarian chilli cheese fries. Imam bayildi - vegetarian stuffed aubergines. People often ask me if being vegan in Greece is difficult as the common perception is that all of the famous Greek dishes contain either meat or cheese: moussaka, pastitsio, Greek salad and souvlaki. My answer is that it is actually quite.
Steps to make Stuffed aubergine (vegan):
- Fry the aubergine slices on both sides in some oil on a griddle pan until browned and cooked through.
- Set the aubergines aside on some kitchen roll to soak up the excess oil
- In a food processor, whizz up the butter beans, mint leaves, olive oil, garlic, lemon juice, tahini and pomegranate molases until it makes a smooth paste
- Season the bean mixture with salt and pepper to taste
- Take each aubergine slice and put a spoon of the bean mixture and half a sundried tomato in the middle of the slice. Roll the aubergine around the filling and repeat for all the aubergine slices. There will be some leftover filling if you are only using one aubergine but I think this will be nice on toast for breakfast :)
- Top with more pomegranate molases and chopped mint leaves if desired! Enjoy!
People often ask me if being vegan in Greece is difficult as the common perception is that all of the famous Greek dishes contain either meat or cheese: moussaka, pastitsio, Greek salad and souvlaki. My answer is that it is actually quite. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste. Traditionally, the aubergines are stuffed with onions, peppers and garlic, and then simmered on the stove in a combination of olive oil and water, until the aubergines are cooked and soft. However, these days, it is also not uncommon to bake the stuffed aubergines, cutting down drastically on the amount of olive oil used.
So that’s going to wrap this up for this special food stuffed aubergine (vegan) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
