Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed aubergine (vegan). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Stuffed aubergine (vegan) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Stuffed aubergine (vegan) is something that I’ve loved my whole life.
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 can achieve it.
The ingredients needed to make Stuffed aubergine (vegan):
- Prepare 1 aubergine, sliced long ways
- Prepare 1 small garlic clove
- Take Oil for frying
- Make ready 1 tbsp olive oil
- Get Juice of half a lemon
- Make ready Handful mint leaves
- Make ready 1 tbsp Pomegranate molases
- Get Salt and pepper
- Get A few sundried tomatoes
- Take 1 tin butter beans, drained
- Get 2 tbsp tahini
Heat the potato & leek soup & add half of the cheddar and half of the mozzarella until melted. Spoon equal amounts of the sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Slice the aubergines in half lengthways, leaving the stem intact. Imam bayildi - vegetarian stuffed aubergines.
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!
Slice the aubergines in half lengthways, leaving the stem intact. 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. Meanwhile, cook the aubergine flesh in a wok with some olive oil until it is soft.
So that’s going to wrap it up for this exceptional food stuffed aubergine (vegan) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
