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Practical Method to Preparing Perfect Stuffed aubergine (vegan)

Wishing to eat Stuffed aubergine (vegan) a best restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful procedures on producing a Stuffed aubergine (vegan) like a famous chef made.

Stuffed aubergine (vegan)

We hope you got benefit from reading it, now let's go back to stuffed aubergine (vegan) recipe. To make stuffed aubergine (vegan) you need 11 ingredients and 6 steps. Here is how you achieve it.

To cook an extraordinary Stuffed aubergine (vegan), below are the ingridients required:

  1. Take 1 of aubergine, sliced long ways.
  2. Prepare 1 of small garlic clove.
  3. Prepare of Oil for frying.
  4. Provide 1 tbsp of olive oil.
  5. Get of Juice of half a lemon.
  6. Take Handful of mint leaves.
  7. Provide 1 tbsp of Pomegranate molases.
  8. Take of Salt and pepper.
  9. You need A few of sundried tomatoes.
  10. You need 1 tin of butter beans, drained.
  11. Provide 2 tbsp of tahini.

After preparing the ingridients, now you are ready to prepare your appetizing Stuffed aubergine (vegan) by following the guidances on this section:

  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!.

Cook the filling as in the main recipe. Place the eggplants in a baking dish. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender.

Recipe : Stuffed aubergine (vegan)

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Simple tips to make Stuffed aubergine (vegan)

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