Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my vegan stuffed aubergine 💙. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
My Vegan Stuffed Aubergine 💙 is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. My Vegan Stuffed Aubergine 💙 is something which I have loved my entire life. They are fine and they look fantastic.
Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with People often ask me if being vegan in Greece is difficult as the common perception is that all of the famous It is basically a vegetarian stuffed aubergine dish. You should be able to find all of the above in every. Spoon the mixture into the aubergine halves.
To begin with this recipe, we have to prepare a few components. You can cook my vegan stuffed aubergine 💙 using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make My Vegan Stuffed Aubergine 💙:
- Take 1 Aubergine, spoon out the middle leave two boat shapes
- Make ready 1 spray olive oil for the saucepan
- Take 1 handful Spinach
- Take 1 handful mushrooms
- Get 2 mini sweet peppers
- Make ready 1 pinch salt
- Take 1 tsp Balsamic vinegar
- Prepare 3 tbsp Passata tomato
Layer up slices of aubergine with a spicy coconut milk and tomato sauce for a hearty, warming meal. I first tasted this at a friend's house several years ago. She was kind enough to give me the recipe, although I have to admit it was a gunpoint, this is one of her specialties. Dinosaur Cafe, Exeter: "Is the vegetable stuffed aubergine dish vegan?"
Instructions to make My Vegan Stuffed Aubergine 💙:
- Ingredients
- Cut aubergine in half and scoop middle out with a spoon and add to a oiled saucepan
- Cut up the rest small pieces and add to the sauce pan, mushrooms, spinach, aubergine and sweet peppers
- Stir on low for about 3 minutes keep stirring, until it reduces down, then turn off
- Wash the 2 insides of the aubergine in cold water
- Turn oven on to 180°C / gas 7 and heat up.
- Spoon into the saucepan veg and 3 tablspoons of Passata and stir
- Then add pinch of salt and a the Balsamic vinegar and stir in.
- Add the veg mix to the aubergine shells and cook in oven for 10-15 minutes before taking out you can add a slice of vegan cheese slice and put back in until cheese melts a little.
- Serve with crispy parsnips and crisp carrots
For this stuffed aubergine recipe, I always use different kinds of cheese to bake on top - whatever I have in the fridge - and it always tastes gorgeous! You can also use a combination of cheeses, and sprinkle a little grated Parmesan on top for that extra bit of flavour. While the aubergines are cooking, you can start making the stuffing by heating the remaining olive oil in a large frying pan. Mix the cumin, paprika and Spoon the lamb mixture on top of each aubergine. Caprese stuffed aubergines, filled with fresh mozzarella, juicy roasted tomatoes, and fresh basil - these are so easy to make and so delicious!
So that is going to wrap this up for this exceptional food my vegan stuffed aubergine 💙 recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
