The vegan stuffed eggplants is a wonderful recipe that our cooking friends share with green light and that will make you travel directly to Italy, to the island of Isquia where the flavors of the basil, the olive trees and of course the capers, are part of the day To day, it is a plate of eggplants stuffed with tomato sauce with a nuance of wonderful flavor, which we get with the ingredients of the filling that also carries a pinch of lemon and chilli. Follow in recipes and enjoy cooking a different dish, youll see how salts of the routine and you give a new life to your menu with these eggplants in the way of ischia.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make vegan stuffed eggplants: |
| 2 eggplants 5 tablespoons of olive oil 1 kilogram of tomato 1 pinch of salt 1 handful of fresh basil rellene: 8 cloves of garlic 15 black olives 2 tablespoons of caps 1 bunch of parsley 1 BLOCK OF ALBAHACA 3 tablespoons of unchanged beer yeast (optional) 1 lemon (juice and zest) 1 pinch of salt and pepper 1 piece of chilli |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan stuffed eggplants:
1. To make these great stuffed eggplants we will begin by preparing the filling. To do this, crush the garlic cloves and boneless olives and then mix with the rest of the ingredients of the list. Ideally, olive and garlic pieces sit down, so not very fine piques.
2. Now we go to fill the eggplants. First, let them go very well and core the green border without removing the upper tip. Then, make five cuts throughout, but not so deep, without reaching the center of the eggplant and within these cuts the filling. This process is manual and it is very simple, so try to try this style of eggplants stuffed different from the traditional.
3. For the cooking of this vegan recipe with eggplants we must chop all the tomato in large pieces. Then, heat the oil in a pan, place the eggplants, all the tomato and season with salt and the basil leaves.
Trick: The ideal is that the tomato cover the eggplants a bit so you can use more if necessary.
4. cook the eggplants stuffed with the pan covered for about 30 minutes over medium heat. During cooking he remembers giving the eggplants a couple of rounds and watching that the sauce is not hit in the back.
Trick: You can add some hot water in the pan if you see that it sticks or starts very dry.
5. Serve the vegan stuffed eggplants, placing one on each plate cut into ordajas and bathing with the tomato and basil sauce. This delicious eggplant recipe for vegetarians can serve as a main dish and you will surprise everyone, as you can do with Any of the wonderful vegan recipes that you will find in the target = _blank rel = NOFOLLOWBLOG Cooking with green light, Visit it!
