Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed aubergine (vegan). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Stuffed aubergine (vegan) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Stuffed aubergine (vegan) is something which I have loved my whole life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can have stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Stuffed aubergine (vegan):
- Prepare 1 aubergine, sliced long ways
- Make ready 1 small garlic clove
- Get Oil for frying
- Take 1 tbsp olive oil
- Make ready Juice of half a lemon
- Make ready Handful mint leaves
- Prepare 1 tbsp Pomegranate molases
- Get Salt and pepper
- Make ready A few sundried tomatoes
- Take 1 tin butter beans, drained
- Make ready 2 tbsp tahini
Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Today's dish is one of these naturally vegan dishes, which would make any vegetarian or vegan travelling on my greek ferry sing with joy - aubergine imam. As far as I know, even though Greeks consider this dish theirs, it originates from Turkey where it is known under the name of "imam bayildi". Spoon the mince mixture into the baked aubergine boats and top with the cheese.
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!
Meanwhile, cook the aubergine flesh in a wok with some olive oil until it is soft. 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. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes. Add the aubergine flesh and the lightly chopped walnuts to the.
So that’s going to wrap this up with this special food stuffed aubergine (vegan) recipe. Thank you very much for reading. I’m sure that you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
