Stuffed aubergine (vegan)
Stuffed aubergine (vegan)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, stuffed aubergine (vegan). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

I was never that much into Aubergine. I guess if you don't prepare it properly it can be tough and bitter. 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.

Stuffed aubergine (vegan) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Stuffed aubergine (vegan) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook it.

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The ingredients needed to make Stuffed aubergine (vegan):
  1. Make ready 1 aubergine, sliced long ways
  2. Prepare 1 small garlic clove
  3. Make ready Oil for frying
  4. Make ready 1 tbsp olive oil
  5. Get Juice of half a lemon
  6. Prepare Handful mint leaves
  7. Prepare 1 tbsp Pomegranate molases
  8. Make ready Salt and pepper
  9. Take A few sundried tomatoes
  10. Make ready 1 tin butter beans, drained
  11. Make ready 2 tbsp tahini

Aubergine lovers, this cheesy Parm bake from Delish.com is for you. With thanks to the Avant Garde Vegan, check out his YouTube channel here. 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):
  1. Fry the aubergine slices on both sides in some oil on a griddle pan until browned and cooked through.
  2. Set the aubergines aside on some kitchen roll to soak up the excess oil
  3. 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
  4. Season the bean mixture with salt and pepper to taste
  5. 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 :)
  6. Top with more pomegranate molases and chopped mint leaves if desired! Enjoy!

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. Comfort food comes in many guises, from soup to This stuffed aubergine dish is comfort food to me. It is hearty and filling and packed with flavour. Aubergines, or eggplants, are wonderful for your health.

So that is going to wrap this up for this special food stuffed aubergine (vegan) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!