How to Prepare Delicious My Vegan Stuffed Aubergine 💙

My Vegan Stuffed Aubergine 💙. Add lentils, reduce heat to a simmer, and cover. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. As mentioned before, these eggplant boats are stuffed with a hearty lentil mixture and vegan cheese.

Don't forget to hit Subscribe & Follow me on all of my social media accounts for the. Stuffed baked eggplant with Moroccan-spiced lentils! How To Make Vegan Stuffed Eggplant? You can have My Vegan Stuffed Aubergine 💙 using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of My Vegan Stuffed Aubergine 💙

1. It's 1 of Aubergine, spoon out the middle leave two boat shapes.
2. It's 1 of spray olive oil for the saucepan.
3. You need 1 handful of Spinach.
4. Prepare 1 handful of mushrooms.
5. It's 2 of mini sweet peppers.
6. You need 1 pinch of salt.
7. You need 1 tsp of Balsamic vinegar.
8. It's 3 tbsp of Passata tomato.

To make stuffed eggplant, cut eggplants in half lengthwise. Everything from stuffed eggplant to eggplant curries, there is a recipe for everyone. Most recipes are gluten free or gluten free adaptable. For more information read my privacy policy.

My Vegan Stuffed Aubergine 💙 instructions

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.

There was a time I didn't like eggplant. Today's dish is one of these naturally vegan dishes, which would make any vegetarian or vegan travelling on my greek ferry sing with joy - aubergine imam. As far as I know, even though Greeks consider this dish theirs, it originates from Turkey where it is known under the name of "imam bayildi". 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.

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