Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my vegan stuffed aubergine 💙. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
My Vegan Stuffed Aubergine 💙 is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. My Vegan Stuffed Aubergine 💙 is something that I’ve loved my entire life.
Eggplant - Eggplant is one of those amazingly underrated vegetables that can be the star of so many vegan entrées. I love it in curries, on pizza, and of course, vegan eggplant parmesan. And knowing how well the flavors of Italian cooking and eggplant go together, I decided they would make the perfect base for these vegan meatballs.
To begin with this particular recipe, we have to prepare a few ingredients. You can have my vegan stuffed aubergine 💙 using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make My Vegan Stuffed Aubergine 💙:
- Prepare 1 Aubergine, spoon out the middle leave two boat shapes
- Get 1 spray olive oil for the saucepan
- Take 1 handful Spinach
- Make ready 1 handful mushrooms
- Take 2 mini sweet peppers
- Prepare 1 pinch salt
- Get 1 tsp Balsamic vinegar
- Prepare 3 tbsp Passata tomato
I melted some vegan mozzarella on some of these vegan stuffed eggplant and I left some plain. Melting the cheese really took them up a level… OMG this is so good! For another crowd-pleasing eggplant recipe, try my Paleo Eggplant Meatballs. Eggplant is a staple Mediterranean ingredient, and one of my personal favorites!
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
I love cooking it to tender perfection, whether in a hearty stew like this one, simply roasted, or even stuffed!. Earlier, I shared a comforting stuffed eggplant recipe baked in tomato sauce with a spiced meat mixture (so worth a try by the way). This one is for my vegetarian and vegan friends, but meat lovers will. This simple stuffed aubergines recipe is a delicious and tasty way to enjoy this often purple fruit. The aubergine, or the 'eggplant' as it is known in the USA, is actually a berry, though many people consider it a vegetable.
So that’s going to wrap this up with this exceptional food my vegan stuffed aubergine 💙 recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
