Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my vegan stuffed aubergine 💙. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Serve with crispy parsnips and crisp carrots Say hello to my gluten free stuffed + baked aubergine recipe - it's vegan and low FODMAP too! It's packed with olives, dairy free Feta and topped with breadcrumbs and so easy to make at home. Cut the aubergine flesh into small cubes. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
My Vegan Stuffed Aubergine 💙 is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. My Vegan Stuffed Aubergine 💙 is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook my vegan stuffed aubergine 💙 using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make My Vegan Stuffed Aubergine 💙:
- Make ready 1 Aubergine, spoon out the middle leave two boat shapes
- Make ready 1 spray olive oil for the saucepan
- Get 1 handful Spinach
- Take 1 handful mushrooms
- Take 2 mini sweet peppers
- Get 1 pinch salt
- Get 1 tsp Balsamic vinegar
- Take 3 tbsp Passata tomato
Spiced tamarind & peanut sauce, fresh coriander. This simple recipe is a brilliant option for bigger family meals. A delicious healthy and hearty vegan recipe even the most carnivorous of people will enjoy. These gorgeous stuffed aubergine are made using the Spanish grains & rice from @merchantgourmet These fantastic pouches of pulses and grains are so versatile and convenient.
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
A delicious healthy and hearty vegan recipe even the most carnivorous of people will enjoy. These gorgeous stuffed aubergine are made using the Spanish grains & rice from @merchantgourmet These fantastic pouches of pulses and grains are so versatile and convenient. I always have a few in my store cupboard as they come in handy for so many dishes. Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with an aromatic tomato and onion stuffing making a lovely summer dinner. recipes. small plates. large plates. sweets. baking. salads and soups. breakfasts. pantry staples. drinks. about. contact. po polsku. A food blog with plant-based recipes from all over the world.
So that is going to wrap this up for this exceptional food my vegan stuffed aubergine 💙 recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
