Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps). Put the aubergine slices onto baking paper lined trays and spray with a little oil. Plus, it's naturally gluten-free and vegan! Aubergines were brought to Iran from India in ancient times.
And aubergine is such a versatile vegetable!
You can use aubergine in everything from curry recipes to vegan recipes, in noodle dishes and salads, in dips and threaded on skewers.
Or stack it up with circles of goats' cheese for a classy starter (try our best vegetarian entertaining recipes here).
You can have Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)
- Prepare 1 tablespoon of veg oil.
- You need 1 sheet of ready rolled puff pasty.
- It's 1 pack of Spice Tailor Chickpea Masala.
- It's 1/2 of aubergine chopped into small cubes.
- You need Pinch of black onion seeds.
- Prepare of Egg or milk for pasty wash (use coconut oil for plant based swap 🌱).
- Prepare of Dip ingredients.
- You need 3 tablespoons of Greek yogurt (use soya yogurt for plant based swap🌱).
- You need 1 tablespoon of cucumber - small diced.
- You need Pinch of sea salt.
- Prepare 2 teaspoons of mint sauce.
Lay half the eggplant rounds over the sauce then cover with half of the remaining sauce and half of the cheeses. Finish assembling the vegetarian eggplant parmesan with the remaining eggplant, sauce and. These vegan eggplant recipes will definitely change your mind! They are all easy to make, healthy, and perfect for the whole family!
Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) instructions
- 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!.
This round includes so many delicious vegan eggplant recipes! Everything from stuffed eggplant to eggplant curries, there is a recipe for everyone. Most recipes are gluten free or gluten free adaptable. Since getting my hands on my first eggplant last year, it's become one of my absolute favorite fruits (yes, fruit, even though it's a vegetable in my book). Two of my absolute favorite recipes utilizing eggplant have been my Cashew-less Vegan Queso and my Eggplant and Caramelized Onion Dip.
