Stuffed aubergine (vegan)
Stuffed aubergine (vegan)

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed aubergine (vegan). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Stuffed aubergine (vegan) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Stuffed aubergine (vegan) is something that I have 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 first prepare a few components. You can cook stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stuffed aubergine (vegan):
  1. Make ready 1 aubergine, sliced long ways
  2. Take 1 small garlic clove
  3. Make ready Oil for frying
  4. Prepare 1 tbsp olive oil
  5. Prepare Juice of half a lemon
  6. Take Handful mint leaves
  7. Make ready 1 tbsp Pomegranate molases
  8. Take Salt and pepper
  9. Get A few sundried tomatoes
  10. Take 1 tin butter beans, drained
  11. Get 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.

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!

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 is going to wrap it up with this special food stuffed aubergine (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!