Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed aubergine (vegan). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Stuffed aubergine (vegan) is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Stuffed aubergine (vegan) is something which I’ve loved my entire life. They are fine and they look fantastic.
For your health, for the environment, for the animals and for your pocket. Our Collection Of Home Decorations Will Help You Put A Personal Stamp On Your Space. Spoon the mixture into the aubergine halves. Mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper.
To get started with this particular recipe, we must first prepare a few components. You can cook stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed aubergine (vegan):
- Take 1 aubergine, sliced long ways
- Get 1 small garlic clove
- Get Oil for frying
- Take 1 tbsp olive oil
- Make ready Juice of half a lemon
- Prepare Handful mint leaves
- Make ready 1 tbsp Pomegranate molases
- Make ready Salt and pepper
- Make ready A few sundried tomatoes
- Prepare 1 tin butter beans, drained
- Get 2 tbsp tahini
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.
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!
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. Spoon the mince mixture into the baked aubergine boats and top with the cheese. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
So that is going to wrap it up with this exceptional food stuffed aubergine (vegan) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
