Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, my vegan stuffed aubergine 💙. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Serve with crispy parsnips and crisp carrots Say hello to my gluten free stuffed + baked aubergine recipe - it's vegan and low FODMAP too! It's packed with olives, dairy free Feta and topped with breadcrumbs and so easy to make at home. Cut the aubergine flesh into small cubes. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
My Vegan Stuffed Aubergine 💙 is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. My Vegan Stuffed Aubergine 💙 is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have my vegan stuffed aubergine 💙 using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make My Vegan Stuffed Aubergine 💙:
- Take 1 Aubergine, spoon out the middle leave two boat shapes
- Prepare 1 spray olive oil for the saucepan
- Make ready 1 handful Spinach
- Prepare 1 handful mushrooms
- Get 2 mini sweet peppers
- Make ready 1 pinch salt
- Get 1 tsp Balsamic vinegar
- Get 3 tbsp Passata tomato
Spiced tamarind & peanut sauce, fresh coriander. This simple recipe is a brilliant option for bigger family meals. A delicious healthy and hearty vegan recipe even the most carnivorous of people will enjoy. These gorgeous stuffed aubergine are made using the Spanish grains & rice from @merchantgourmet These fantastic pouches of pulses and grains are so versatile and convenient.
Instructions to make My Vegan Stuffed Aubergine 💙:
- Ingredients
- Cut aubergine in half and scoop middle out with a spoon and add to a oiled saucepan
- Cut up the rest small pieces and add to the sauce pan, mushrooms, spinach, aubergine and sweet peppers
- Stir on low for about 3 minutes keep stirring, until it reduces down, then turn off
- Wash the 2 insides of the aubergine in cold water
- Turn oven on to 180°C / gas 7 and heat up.
- Spoon into the saucepan veg and 3 tablspoons of Passata and stir
- Then add pinch of salt and a the Balsamic vinegar and stir in.
- Add the veg mix to the aubergine shells and cook in oven for 10-15 minutes before taking out you can add a slice of vegan cheese slice and put back in until cheese melts a little.
- Serve with crispy parsnips and crisp carrots
A delicious healthy and hearty vegan recipe even the most carnivorous of people will enjoy. These gorgeous stuffed aubergine are made using the Spanish grains & rice from @merchantgourmet These fantastic pouches of pulses and grains are so versatile and convenient. I always have a few in my store cupboard as they come in handy for so many dishes. Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with an aromatic tomato and onion stuffing making a lovely summer dinner. recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. po polsku. A food blog with plant-based recipes from all over the world.
So that’s going to wrap it up for this exceptional food my vegan stuffed aubergine 💙 recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
