Stuffed aubergine (vegan). Brush the cut sides with oil and sprinkle with some smoked salt. A great example of 'cucina povera' (kitchen of the poor), simple. This easy-to-make Black Beans Stuffed Aubergine recipe is vegan, gluten-free, and oil-free.

Stuffed aubergine (vegan) Cook the filling as in the main recipe. Place the eggplants in a baking dish. Stuffed baby eggplants or aubergines in the Middle East are usually made meaty.

Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, stuffed aubergine (vegan). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Stuffed aubergine (vegan) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Stuffed aubergine (vegan) is something that I've loved my whole life. They are fine and they look fantastic.

Brush the cut sides with oil and sprinkle with some smoked salt. A great example of 'cucina povera' (kitchen of the poor), simple. This easy-to-make Black Beans Stuffed Aubergine recipe is vegan, gluten-free, and oil-free.

To get started with this recipe, we have to first prepare a few ingredients. You can have stuffed aubergine (vegan) using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stuffed aubergine (vegan):

{Make ready 1 of aubergine, sliced long ways.
{Take 1 of small garlic clove.
{Get of Oil for frying.
{Make ready 1 tbsp of olive oil.
{Get of Juice of half a lemon.
{Make ready Handful of mint leaves.
{Make ready 1 tbsp of Pomegranate molases.
{Prepare of Salt and pepper.
{Prepare A few of sundried tomatoes.
{Take 1 tin of butter beans, drained.
{Make ready 2 tbsp of tahini.

So the filling is almost always made with rice, but it could be mixed with either minced beef or lamb. However, as this is a vegan version of the dish I've used rice with lots of veggies and seasonings for the filling. 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.

Instructions to make Stuffed aubergine (vegan):

Fry the aubergine slices on both sides in some oil on a griddle pan until browned and cooked through..
Set the aubergines aside on some kitchen roll to soak up the excess oil.
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.
Season the bean mixture with salt and pepper to taste.
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 :).
Top with more pomegranate molases and chopped mint leaves if desired! Enjoy!.

In some other countries, it is known as 'brinjal'. Cube pulp; set shells and pulp aside. In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Wash the eggplant well--do not peel.

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