Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stuffed aubergine (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Once charred place the aubergine cut side up on the lined baking tray. Repeat the process until you've charred all the aubergine halves. 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.
Stuffed aubergine (vegan) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Stuffed aubergine (vegan) is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular 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 can achieve that.
The ingredients needed to make Stuffed aubergine (vegan):
- Take 1 aubergine, sliced long ways
- Get 1 small garlic clove
- Make ready Oil for frying
- Prepare 1 tbsp olive oil
- Prepare Juice of half a lemon
- Prepare Handful mint leaves
- Prepare 1 tbsp Pomegranate molases
- Get Salt and pepper
- Get A few sundried tomatoes
- Prepare 1 tin butter beans, drained
- Get 2 tbsp tahini
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'. 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".
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!
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". Stuffed aubergines cooked the Middle Eastern way in tomato sauce. These stuffed aubergines/eggplants are made vegan as they're stuffed with just rice, veggies, spices and no meat! Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil.
So that’s going to wrap this up with this exceptional food stuffed aubergine (vegan) recipe. Thanks so much for reading. I’m confident you will make this at home. There is 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!
