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MAGICAL STUFFED AUBERGINE

Published on 25 March 2019 at 10:54

If you are in a Mediterranean mood then this stuffed aubergine recipe is the one for you! Perfectly cooked aubergine with bulghur wheat, plantbased minced beef flavoured with ras el hanout and cumin. Roasted cherrytomatoes and lots and lots of other beautiful flavours. Already getting excited? Because I am! Let me show you how to make it.

 

For 2 hungry muggles:

 

For 4 stuffed aubergines:

 

- 4 aubergines
- 1/2 cup bulghur wheat
- 3 tbsp passata
- 1 tbsp tomato paste
- 6 dried abricots
- 150 grams of vegan minced beef (Naturli)
- 2 tsp smoked paprika
- 2 drops of liquid smoke
- 1 tsp fennelseeds, fenugreek and cuminseeds
- 1 tsp turmeric
- 1 tbsp ras el hanout
- 1 tsp agave syrup (for balancing out the flavours)
- 1 handful of mushrooms
- 1 tsp dried thyme
- salt and pepper
- juice and zest of 1 lemon

- 5 garlic cloves
- 1 tbsp freshly grated ginger

 

To make the filling:



First preheat the oven to 180 Degrees. Slice each aubergine in half. Fry the aubergine in a little bit of sunflower oil until golden brown (on the skin side). You create more flavour from the start. Amazing carmelized flavours. Add to an oven tray and cover the aubergines with thin foil and put in the oven for 20 minutes until roasted and cooked.  Meanwhile you can make the stuffing.

 

Cook the bulghur wheat under instructions from the package. I used 1:2 method. And always add salt to the water.

 

Take a medium sized pan. Set on medium-high heat. Let the pan first heat up and then add your oil.  I used regular sunflower oil. Fry of the mushrooms first.  Then add the vegan mince. And brown both of with salt and pepper for 6-7 minutes. Then add all of the spices. And stir around until you smell that the spices are getting activated.  Let the flavours mingle for another few minutes. Then add the tomato paste and liquid smoke. And also add the fresh ginger, diced abricots and garlic and stir around. Your house smells delicious now!

 

Then add the juice of half a lemon. Zest for later. Add the cooked bulghur wheat and add the passata for a more bold flavour. Season to taste and add the lemon zest.  Season to taste and when the aubergines are cooked. Fork the flesh into the aubergines. No need to take the flesh out and add into the stuffing. Only more work haha!

 

Spoon the stuffing on the aubergines and put back in the oven for 4 minutes to warm through. Garnish with the dressing and herbs and you have a perfect quick, healthy and filling mid-week or weekend meal!

 

Tahini dressing:

 

- 2 tbsp tahini
- 1 tsp agave 
- juice of half a lemon
- 1 tbsp cold water
- salt and pepper to taste

Mix alle the ingredients with a fork or whisk and ix until smooth and creamy. Tahini can be bitter sometimes so if it is add a little bit more agave syrup and lemon juice.

 

Garnish:

 

- fresh dill
- pomegranate seeds
- dried abricots
- pumpkin seeds & almonds
- cotton candy grapes
- mint (thinly sliced)

 

Enjoy the magic!


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