Recipe: Appetizing sig's Stuffed Aubergine (vegetarian)

Delicious, fresh and tasty.

sig's Stuffed Aubergine (vegetarian). Spoon the mixture into the aubergine halves. Delicious stuffed Aubergine with stuffing made out of peanuts, coconut, hempseed and spices. I first tasted this at a friend's house several years ago.

sig's Stuffed Aubergine (vegetarian) This stuffed aubergine recipe comes from Pizarro restaurants. The slow-cooked vegetable stuffing and crunchy, garlic migas topping are a moreish combination. This recipe for stuffed aubergine with pisto comes from Pizarro restaurants. You can cook sig's Stuffed Aubergine (vegetarian) using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of sig's Stuffed Aubergine (vegetarian)

  1. Prepare 1 of For the recipe, it comes from Turkish people that I know that settled in Germany ..
  2. Prepare of I hope you will enjoy it as much as I do, you might change your mind about not wanting to eat aubergine..
  3. You need 4 small of aubergines.
  4. You need 1 1/2 cup of of good vegetable oil.
  5. It's 4 of onions,thinly sliced.
  6. Prepare 5 clove of garlic, thinly sliced.
  7. It's 2 tbsp of freshly chopped parsely.
  8. You need 1 pinch of salt.
  9. You need 1 tsp of sweet paprika,.
  10. Prepare 1 of tomato,thinly sliced.
  11. It's 4 of jalapeno peppers, halved.

These stuffed aubergines are a healthy, tasty meal whether you add the cheese or not, but it definitely elevates them to something completely irresistible. Garlic Italian Seasoning gives this vegetarian dish of Stuffed Aubergines a flavoursome lift. Using a small sharp knife, cut a deep oval groove from the centre of each aubergine half. Vegetarian stuffed aubergine menu - download this royalty free Stock Photo in seconds.

sig's Stuffed Aubergine (vegetarian) instructions

  1. Wash the aubergines, remove the stem .Peel thin strips to create stripes.Insert a knife deeply into on of the stripes and make a long cut.Just push the knife into all the other stripes in several places,but make no long cuts.This will help with the cooking of aubergine..
  2. Heat one cup oft the oil ,slightly brown aubergine from all sides..
  3. Slice onions and garlic thinly, soften in another pan with the rest of the oil.
  4. Add parsely,salt and paprika, mix well.
  5. Preheat oven to 180C/350F/ gas 4.
  6. Place aubergine with the long cut up in a buttered ovenproof dish.
  7. Fill the deep cut with the onionmix season with salt.Add two slices of tomatoes and 2 halves of jalapeno peppers.
  8. Add about 1/2 a cup of water around the aubergine..
  9. Bake in oven for about 25 -30 minutes..
  10. You can eat this hot or cold ..

Aubergine stuffed with chilli jame and feta in polenta crust. The gorgeous crunchy crust on the outside of the aubergines works really well with the sweet and salty This levantine, vegetarian version of moussaka is much lighter than its Greek counterpart, as the key flavour is an intense tomato sauce. That'’s where this recipe for stuffed aubergines comes in. Filled with puy lentils, romero peppers and cannellini beans, even the biggest of meat fans will be eyeing this up. These stuffed aubergines will make sure your vegetarian guests won'’t be disappointed this Christmas.