Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
The recipe below is for a vegetarian aubergine tagine. Have a go yourselves and don't be scared to I had a bag of baby aubergines so I used them as the main ingredients, but this would work just as. Enjoy aubergine in all its forms with our collection of highly rated vegan dishes.
Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Prepare 1 tablespoon veg oil
- Take 1 sheet ready rolled puff pasty
- Prepare 1 pack Spice Tailor Chickpea Masala
- Prepare 1/2 aubergine chopped into small cubes
- Take Pinch black onion seeds
- Make ready Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
- Take Dip ingredients
- Take 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
- Prepare 1 tablespoon cucumber - small diced
- Take Pinch sea salt
- Take 2 teaspoons mint sauce
Plus this healthy vegetarian aubergine (otherwise known as eggplant) summer salad has a delicious citrus dressing to go along with the refreshing yogurt topping. It is the ultimate light go-to lunch for the. This delicious vegetarian aubergine lasagne is layered with two sauces and contains lovely flavourful aubergine in the place of meat. A little time-consuming but well worth the effort!
Instructions to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- Pre heat oven to 180deg C - Heat a little oil in a pan and fry the aubergine for a few minutes on a medium heat till slightly crispy on the edges.
- Add in your spice tailor spice sachet and fry gently til fragrant
- Add in the base sauce sachet, stir to combine and heat til bubbling - Now pour on the main sauce sachet with the chick peas in.
- Add 50ml water, stir to combine and simmer on a low/medium heat for 10 minutes so the sauce reduces slightly - Leave the mixture to cool down for 10 minutes.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
- Place the chickpea masala mix into the centre of half of the pastry sections you have cut out (the other half will be the lids)
- Drape over the other half of the pasty sheets and crimp the edges with a fork to seal - Brush over the top with your egg wash, sprinkle with black onion seed and cut a couple of slits to let steam escape.
- Bake on a baking sheet for 25 minutes or until golden and hot. - - Serve with my - quick mint & cucumber dip. Simply combine all the dip ingredients in a small bowl - Easy peasy!
Scoop ½ the ricotta mixture on top and spread it. This aubergine lasagne from Delish.com is cheesy and completely meat free. This is the vegetarian lasagne you've been searching for. For this easy vegetarian quesadilla grilled aubergine is folded into a soft tortilla with a sprinkling of cheese and a flavour packed chipotle paste. Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce.
So that is going to wrap it up for this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
