Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed aubergine (vegan). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. Lebanese stuffed aubergine, a tasty and nutritious vegan recipe from the Mediterranean diet. Slice aubergine lengthwise down the center.
Stuffed aubergine (vegan) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Stuffed aubergine (vegan) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed aubergine (vegan):
- Make ready 1 aubergine, sliced long ways
- Prepare 1 small garlic clove
- Take Oil for frying
- Get 1 tbsp olive oil
- Prepare Juice of half a lemon
- Make ready Handful mint leaves
- Get 1 tbsp Pomegranate molases
- Get Salt and pepper
- Make ready A few sundried tomatoes
- Take 1 tin butter beans, drained
- Take 2 tbsp tahini
Aubergines stuffed with provolone and parmesan cheese mixed with tomatoes and baked. They are delicious served with a salad for lunch or supper. Two Great Recipes for Stuffed Aubergines. Vegan stuffed mushrooms are a very versatile and easy to combine dish that's ideal as a second course or light… Greek vegetarian stuffed aubergine/eggplant.
Steps 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!
Two Great Recipes for Stuffed Aubergines. Vegan stuffed mushrooms are a very versatile and easy to combine dish that's ideal as a second course or light… Greek vegetarian stuffed aubergine/eggplant. 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. Allow the aubergines to cool a little.
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