EASY VEGAN STUFFED EGGPLANT WITH LENTILS

Stuffed eggplant grilled with lentils and vegetarian cheese! it's an easy feeder throughout every week of dinner, a dish or a dish containing healthy ingredients. The formula is freed from meat, vegetable, healthy, low supermolecule, and straightforward to make! you'll use your favorite vegetables and sub lentils for chickpeas.

How awful is that the eggplant/aubergines? i actually love them after they ar baked or baked and flat-top with several vegetarian cheeses. This eggplant is full of scented lentils that add healthy vegetable proteins.

EASY VEGAN STUFFED EGGPLANT WITH LENTILS
EASY VEGAN STUFFED EGGPLANT WITH LENTILS

I typically raise what's the simplest thanks to prepare eggplant. Eggplant could style bitter (because of the glyalkaloid) however what I eat right has ne'er tasted bitter. I assume it differs from region to region and additionally depends on varied.

As mentioned earlier, this eggplant boat is full of heat lentil mixture and vegetarian cheese. However, I additionally use eggplant flesh as a result of if you prepare it with varied seasonings it really seems smart and flavorful!

EASY VEGAN STUFFED EGGPLANT WITH LENTILS

INGREDIENTS:

  • 2 medium eggplants
  • 1 onion diced
  • 3-4 garlic cloves minced
  • 1/2 tbsp oil (or water, if oil-free)
  • 1/4 cup vegetable broth
  • 2 plum tomatoes chopped
  • 1 1/2 cups of cooked lentils (300 g) e.g. canned
  • 1 batch vegan cheese sauce or 7 oz (200 g) of store-bought vegan cheese
  • 1/2 to 3/4 tsp sea salt or to taste
  • 1/3 tsp black pepper or to taste
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tbsp maple syrup
  • 1 tbsp soy sauce gluten-free if needed
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • Fresh herbs to garnish
  • Red pepper flakes to taste (optional)

INSTRUCTIONS:

  1. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  2. Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
  3. Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
  4. Place the eggplant "boats" on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
  5. Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
  6. Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
  7. Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
  8. Prepare the vegan cheese sauce or use store-bought vegan cheese.
  9. Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
  10. Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

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