Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, stuffed aubergine (vegan). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
JOIN Dale Pinnock in the Sano Kitchen for a nutritious VEGAN stuffed aubergine recipe. LEARN more about how to make simple changes for better health: http. 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.
Stuffed aubergine (vegan) is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Stuffed aubergine (vegan) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed aubergine (vegan):
- Make ready 1 aubergine, sliced long ways
- Get 1 small garlic clove
- Take Oil for frying
- Prepare 1 tbsp olive oil
- Take Juice of half a lemon
- Get Handful mint leaves
- Get 1 tbsp Pomegranate molases
- Prepare Salt and pepper
- Make ready A few sundried tomatoes
- Prepare 1 tin butter beans, drained
- Get 2 tbsp tahini
Prick the aubergines and put in a very lightly greased baking tray. Take off the heat and stir in. For this stuffed aubergine recipe, I always use different kinds of cheese to bake on top - whatever I have in the fridge - and it always tastes gorgeous! You can also use a combination of cheeses, and.
Instructions 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!
She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. You can omit the cheese for a vegan dish. Slice aubergine lengthwise down the center. Aubergines, or eggplants, are wonderful for your health. In this article, we'll share two great recipes One option that's both healthy and nutritious is making stuffed aubergines.
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