VEGAN – GLUTEN FREE – HEALTHY – REFINED SUGAR FREE
One word: divine
Impressing some-one with a tasty, spiced and all well healthy vegan meal? Here is one you need to test…
This dish is brilliant as the ‘main point’ on a plate with various side dishes surrounding it. I have suggested a few below but it is completely optional.
Not only is it a great dinner, this dish is also so tasty the following day. I guess its because the flavours marinate overnight which is perfect.
The serving size with dish varies on the size of the Aubergine, if you prepare side meals and how large your filling is.
The ingredients for the filling in this dish is very minimal (yet delicious) but slowly after experimenting you can add some more desirable goods. For instance a grain, bean or different vegetables.
What you will need:
- 2 medium to large aubergines/eggplant, halved lengthways
- 1/4 tsp black sesame seeds (or onion seeds)
- 1 large clove garlic, finely chopped/grated
- 1 red onion, diced
- 3/4 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander seeds
- 1/4 tsp chilli powder (optional)
- 1/2 tsp dried mixed herbs
- 600g tomatoes
- 250 ml water
- Hemp, Flax, Olive or Sunflower oil, just a little
- Salt and Pepper, to taste
- Fresh Coriander, chopped
- Mixed Olives, quartered
- Grain- Rice, Quinoa or Millet, cooked
- Sesame seeds to garnish, optional
- optional- Cheese (vegan or non-vegan)
What to do:
Preheat the oven to 200°C
Place the aubergine halves on a baking tray. Score the inside flesh of the aubergine with a tip of a sharp knife. Brush the tops with a little oil and sprinkle over the black sesame/onion seeds before placing in the oven for 35-40 minutes or until the flesh is nice and soft.
Whilst this is baking, Cook the grains according to their packet instructions.With 20 minutes remaining of the aubergines cooking, heat some water or oil on a large pan over medium heat to sauté the onion, spices and garlic for 2-3 minutes. Add in the tomatoes and 1/2 of the water to the pan and simmer for 15 minutes. The tomatoes should be super soft and the water reduced. When its time, take the aubergines out of the oven and scoop out their fleshes carefully. Make sure to leave the skins whole and unbroken. Add the aubergine flesh to the tomatoes and cook for a further 7-8 minutes before adding in fresh coriander. As it reduces it may need a bit more of the water to bring it to a saucy thick consistency.
Once the filling has reduced entirely and become a sauce add in salt and pepper to taste. You may also wish to add in more quantity of spices if you like (sometimes I add in a bit more chilli, garlic powder, cumin and turmeric for a super spiced filling). Take it off the heat. At this point you have the option to stir in some of the grains to the sauce or leave it how it is and serve the grains on the side, both workout brilliantly.
Spoon the filling into the aubergines skins and sprinkle over some more fresh coriander, cheese and sesame seeds.
Enjoy x
Floral Foods 