Stuffed aubergine (vegan)
Stuffed aubergine (vegan)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, stuffed aubergine (vegan). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Stuffed aubergine (vegan) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Stuffed aubergine (vegan) is something that I have loved my entire life.

Using a fork or small whisk to make it smooth. Preheat a griddle pan and add the remaining oil. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper.

To begin with this particular recipe, we must prepare a few components. 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):
  1. Prepare 1 aubergine, sliced long ways
  2. Prepare 1 small garlic clove
  3. Prepare Oil for frying
  4. Prepare 1 tbsp olive oil
  5. Make ready Juice of half a lemon
  6. Make ready Handful mint leaves
  7. Make ready 1 tbsp Pomegranate molases
  8. Make ready Salt and pepper
  9. Make ready A few sundried tomatoes
  10. Make ready 1 tin butter beans, drained
  11. Take 2 tbsp tahini

Stuffed aubergines cooked the Middle Eastern way in tomato sauce. These stuffed aubergines/eggplants are made vegan as they're stuffed with just rice, veggies, spices and no meat! Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix. Generously spoon some of the quinoa mix into each aubergine.

Instructions to make Stuffed aubergine (vegan):
  1. Fry the aubergine slices on both sides in some oil on a griddle pan until browned and cooked through.
  2. Set the aubergines aside on some kitchen roll to soak up the excess oil
  3. 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
  4. Season the bean mixture with salt and pepper to taste
  5. 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 :)
  6. Top with more pomegranate molases and chopped mint leaves if desired! Enjoy!

Remove the aubergines from the oven, using a fork carefully score & mash the flesh making room for the quinoa mix. Generously spoon some of the quinoa mix into each aubergine. Slice the aubergines in half lengthways, leaving the stem intact. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.

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