Stuffed aubergine (vegan)
Stuffed aubergine (vegan)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, stuffed aubergine (vegan). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

JOIN Dale Pinnock in the Sano Kitchen for a nutritious VEGAN stuffed aubergine recipe. LEARN more about how to make simple changes for better health: http. It is basically a vegetarian stuffed aubergine dish.

Stuffed aubergine (vegan) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Stuffed aubergine (vegan) is something which I have loved my whole life.

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

With thanks to the Avant Garde Vegan, check out his YouTube channel here. 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. Aubergines, or eggplants, are wonderful for your health.

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!

In this article, we'll share two great recipes One option that's both healthy and nutritious is making stuffed aubergines. Slice aubergine lengthwise down the center. Prick the aubergines and put in a very lightly greased baking tray. Take off the heat and stir in. Halve aubergines lengthways and brush cut side with a.

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