My Vegan Stuffed Aubergine 💙
My Vegan Stuffed Aubergine 💙

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my vegan stuffed aubergine 💙. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simple and easy way to improve you vegan recipes! Follow me on my Instagram to check the next recipe: Vegangoodvibes_ and don't forget to subscribe on my. Hello and Welcome To Uncle Lou's Kitchen today we'll be showing you how to make stuffed eggplants (vegan) also known as stuffed aubergine.

My Vegan Stuffed Aubergine 💙 is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. My Vegan Stuffed Aubergine 💙 is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. 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 💙:
  1. Make ready 1 Aubergine, spoon out the middle leave two boat shapes
  2. Make ready 1 spray olive oil for the saucepan
  3. Take 1 handful Spinach
  4. Get 1 handful mushrooms
  5. Get 2 mini sweet peppers
  6. Take 1 pinch salt
  7. Take 1 tsp Balsamic vinegar
  8. Take 3 tbsp Passata tomato

Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine curry serves four and takes under an hour. 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. Lebanese makdoos, baby aubergine stuffed with walnuts and chilli pressed with lemon and olive oil.

Steps to make My Vegan Stuffed Aubergine 💙:
  1. Ingredients
  2. Cut aubergine in half and scoop middle out with a spoon and add to a oiled saucepan
  3. Cut up the rest small pieces and add to the sauce pan, mushrooms, spinach, aubergine and sweet peppers
  4. Stir on low for about 3 minutes keep stirring, until it reduces down, then turn off
  5. Wash the 2 insides of the aubergine in cold water
  6. Turn oven on to 180°C / gas 7 and heat up.
  7. Spoon into the saucepan veg and 3 tablspoons of Passata and stir
  8. Then add pinch of salt and a the Balsamic vinegar and stir in.
  9. 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.
  10. Serve with crispy parsnips and crisp carrots

Prick the aubergines and put in a very lightly greased baking tray. Allow the aubergines to cool a little. Lentil stuffed eggplant with vegan cheese! This simple weeknight dinner, side dish or entrée contains healthy ingredients. I love them most when they are baked or grilled and topped with lots of vegan cheese.

So that’s going to wrap it up for this special food my vegan stuffed aubergine 💙 recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!