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Stuffed Aubergines

Vegan.World's picture
Ingredients
  Aubergine 1 (1 Quantity)
  Onion 1 Small, chopped
  Wholemeal bread 3 Ounce (85 Gram)
  Walnuts 2 Ounce, milled (55 Grams)
  Yeast extract 1 Teaspoon, dissolved in hot water
  Water 1 Tablespoon (For Dissolving Yeast Extract)
  Sage 1 Teaspoon
  Sea salt To Taste (A Good Pinch)
Directions

GETTING READY
1.) Preheat the oven for 400°F/200°C (Gas Mark 6)

MAKING
2.) Crumble bread and soak it in the liquid, add a pinch of sage and salt to it.
3.) Fork well and add the remaining ingredeints
4.) Remove the center of aubergine, and retain this for soup.
5.) Stuff with nut the mixture.
6.) Bake for about 45 minutes

SERVING
7.) Can be served with a sauce of your choice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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