Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Take 1 tablespoon veg oil
- Make ready 1 sheet ready rolled puff pasty
- Prepare 1 pack Spice Tailor Chickpea Masala
- Get 1/2 aubergine chopped into small cubes
- Prepare Pinch black onion seeds
- Take Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
- Prepare Dip ingredients
- Prepare 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
- Get 1 tablespoon cucumber - small diced
- Take Pinch sea salt
- Get 2 teaspoons mint sauce
Lay slices on a cooling rack and season with salt. Flavoured with green olives, preserved lemon, harrisa paste and fragrant spices, this punchy vegetarian aubergine tagine recipe is perfect to enjoy with friends, and can be made in a slow cooker. Served with fluffy couscous and yogurt, it looks as stunning as it tastes. You can use aubergine in everything from curry recipes to vegan recipes, in noodle dishes and salads, in dips and threaded on skewers.
Steps to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Pre heat oven to 180deg C - Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
- Add in your spice tailor spice sachet and fry gently til fragrant
- Add in the base sauce sachet, stir to combine and heat til bubbling - Now pour on the main sauce sachet with the chick peas in.
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly - Leave the mixture to cool down for 10 minutes.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
- Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids)
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal - Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape.
- Bake on a baking sheet for 25 minutes or until golden and hot. - - Serve with my - quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl - Easy peasy!
Served with fluffy couscous and yogurt, it looks as stunning as it tastes. You can use aubergine in everything from curry recipes to vegan recipes, in noodle dishes and salads, in dips and threaded on skewers. Or stack it up with circles of goats' cheese for a classy starter (try our best vegetarian entertaining recipes here). UK aubergine season starts in May and ends in October. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life.
So that is going to wrap this up with this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
