Stuffed aubergine (vegan)
Stuffed aubergine (vegan)

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, stuffed aubergine (vegan). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Stuffed aubergine (vegan) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Stuffed aubergine (vegan) is something which I’ve loved my whole life.

GF Vegan Moroccan Style Stuffed Aubergine. Recipe Type: Allergen Free Hearty Entrees. Once charred place the aubergine cut side up on the lined baking tray. Repeat the process until you've charred all the aubergine halves.

To begin with this particular recipe, we must prepare a few ingredients. 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):
  1. Make ready 1 aubergine, sliced long ways
  2. Take 1 small garlic clove
  3. Take Oil for frying
  4. Get 1 tbsp olive oil
  5. Take Juice of half a lemon
  6. Get Handful mint leaves
  7. Make ready 1 tbsp Pomegranate molases
  8. Take Salt and pepper
  9. Get A few sundried tomatoes
  10. Take 1 tin butter beans, drained
  11. Take 2 tbsp tahini

Generously spoon some of the quinoa mix into each aubergine. This simple stuffed aubergines recipe is a delicious and tasty way to enjoy this often purple fruit. The aubergine, or the 'eggplant' as it is known in the USA, is actually a berry, though many people consider it a vegetable. In some other countries, it is known as 'brinjal'.

Steps 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!

The aubergine, or the 'eggplant' as it is known in the USA, is actually a berry, though many people consider it a vegetable. In some other countries, it is known as 'brinjal'. Cook the filling as in the main recipe. Place the eggplants in a baking dish. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil.

So that’s going to wrap it up with this exceptional food stuffed aubergine (vegan) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember 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!