Wednesday, 7 October 2015

Middle Eastern stuffed aubergines with soy crumbles (vegan)

In the first soy recipe of my meatless October I sought inspiration from Far East, now it's time for my beloved Middle East. Soy-based meat substitutes have a neutral taste, so they love spices and marinades - especially Asian flavours.

This time I had a go with dark soy crumbles which substitutes ground meat so well I challenge you to tell the difference!

Middle Eastern stuffed aubergines with soy crumbles:

Serves 4

2 smallish aubergines (á 300 g)

1 onion, finely chopped
4 tbsp oil
1/2 tsp ground cumin
1/2 tsp ground coriander
3/4 tsp ground allspice
1/4 tsp ground cloves
pinch of cinnamon
2 dl dark soy crumbles
2 dl vegetable stock
3/4 dl raisins
1/2 dl pine nuts
bunch of parsley, leaves finely chopped
salt, black pepper (to taste)

To serve:

Greek yogurt, the seeds of about 1/2 pomegranate

Cut the aubergines lengthwise in half, score the flesh (careful not to slice all the way through), season with pepper and wrap in foil. Bake at 200° until the flesh is done - depending on the size 30-40 minutes. In the meanwhile prepare the stuffing.

Sauté onion and spices in oil. When onion is translucent, add soy crumbles. Toast it for a couple of minutes in oil and let it absorb the spices. Then add vegetable stock, raisins and pine nuts. Cover and simmer for 15 minutes.

Once the aubergines are done, scoop out the flesh leaving about 1 cm edge intact. Mash using a fork and combine with the soy mixture. Fold in parsley, check the taste and season.

Spoon the stuffing into eggplants and roast at 225° for 10 minutes. 

Serve with a dollop of Greek yogurt and scatter pomegranate seeds on top.

PS. You could also grate some cheese on top of the stuffed aubergines before baking them. 

And should you really want to spoil someone and serve wine with these, you know which way to go, don't you? Yes, a (New World) Pinot Noir. Try this New Zealand favourite of mine or this recent find (which, by the way, is vegan, too!)




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