Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my vegan stuffed aubergine 💙. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really 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. 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.
My Vegan Stuffed Aubergine 💙 is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. My Vegan Stuffed Aubergine 💙 is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have my vegan stuffed aubergine 💙 using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make My Vegan Stuffed Aubergine 💙:
- Take 1 Aubergine, spoon out the middle leave two boat shapes
- Make ready 1 spray olive oil for the saucepan
- Take 1 handful Spinach
- Take 1 handful mushrooms
- Make ready 2 mini sweet peppers
- Get 1 pinch salt
- Prepare 1 tsp Balsamic vinegar
- Prepare 3 tbsp Passata tomato
My stuffed eggplant recipe uses some basic ingredients, all of which are present in my fridge/freezer, apart from the eggplants which I bought especially. To make it a bit more authentic you could always replace the minced beef with minced lamb, dependant on your preference and budget. The optional HP sauce is really just a nice little twang I added just to give a little bit more oomph to the. Slice the aubergines in half lengthways through the stalk, then peel and finely chop the garlic and onion.
Steps 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
The optional HP sauce is really just a nice little twang I added just to give a little bit more oomph to the. Slice the aubergines in half lengthways through the stalk, then peel and finely chop the garlic and onion. Bring a pan of water to a simmer over a medium-high heat. Take them out and drain well on kitchen paper. Vegan aubergine recipes; This competition is now closed.
So that’s going to wrap this up with this exceptional food my vegan stuffed aubergine 💙 recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
