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Good Idea to Homemade Yummy Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

We hope you got benefit from reading it, now let's go back to vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you cook that.

To prepare an unforgettable Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps), here are the components needed:

  1. Get 1 tablespoon of veg oil.
  2. Get 1 sheet of ready rolled puff pasty.
  3. Use 1 pack of Spice Tailor Chickpea Masala.
  4. Use 1/2 of aubergine chopped into small cubes.
  5. You need Pinch of black onion seeds.
  6. Take of Egg or milk for pasty wash (use coconut oil for plant based swap 🌱).
  7. Get of Dip ingredients.
  8. You need 3 tablespoons of Greek yogurt (use soya yogurt for plant based swap🌱).
  9. Get 1 tablespoon of cucumber - small diced.
  10. Take Pinch of sea salt.
  11. Prepare 2 teaspoons of mint sauce.

After preparing the components, next you are ready to cook your appetizing Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) by following the procedures on this section:

  1. Pre heat oven to 180deg C Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges..
  2. Add in your spice tailor spice sachet and fry gently til fragrant.
  3. Add in the base sauce sachet, stir to combine and heat til bubbling Now pour on the main sauce sachet with the chick peas in..
  4. Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly Leave the mixture to cool down for 10 minutes..
  5. Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk..
  6. Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids).
  7. Drape over the other half of the pasty sheets and crimp the edges with a fork to seal Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape..
  8. Bake on a baking sheet for 25 minutes or until golden and hot. Serve with my quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl Easy peasy!.

Plus this healthy vegetarian aubergine (otherwise known as eggplant) summer salad has a delicious citrus dressing to go along with the refreshing yogurt topping. It is the ultimate light go-to lunch for the. This delicious vegetarian aubergine lasagne is layered with two sauces and contains lovely flavourful aubergine in the place of meat. With green olives, preserved lemon & harrisa, this vegetarian aubergine tagine is the ideal warming dinner. See this slow cooker recipe at Tesco Real Food.

Recipe : Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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step by step to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

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