How to Prepare Yummy Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps). 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.

To make the roast aubergine, put the aubergine in a roasting tin with two garlic cloves and the thyme. Season with salt and pepper and coat in the oil. Imam bayildi or vegetarian stuffed aubergines is a dish of baked, tender aubergines with an aromatic tomato and onion stuffing making a lovely summer dinner. 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 cook it.

Ingredients of Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

1. It's 1 tablespoon of veg oil.
2. Prepare 1 sheet of ready rolled puff pasty.
3. It's 1 pack of Spice Tailor Chickpea Masala.
4. You need 1/2 of aubergine chopped into small cubes.
5. You need Pinch of black onion seeds.
6. Prepare of Egg or milk for pasty wash (use coconut oil for plant based swap 🌱).
7. It's of Dip ingredients.
8. It's 3 tablespoons of Greek yogurt (use soya yogurt for plant based swap🌱).
9. Prepare 1 tablespoon of cucumber - small diced.
10. It's Pinch of sea salt.
11. Prepare 2 teaspoons of mint sauce.

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! Aubergine Lasagne - Whether you are vegetarian or just fancy a meatless meal, this Lasagne is delicious, healthy and filling. This aubergine lasagne from Delish.com is cheesy and completely meat free.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) guidance

1. 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..
2. Add in your spice tailor spice sachet and fry gently til fragrant.
3. 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..
4. 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..
5. Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk..
6. 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).
7. 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..
8. 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 is the vegetarian lasagne you've been searching for. Scoop ½ the ricotta mixture on top and spread it. Grilled Aubergine Steaks with Miso and Honey. Bear with me all you meat lovers…this is really good. This recipe is from my book Fresh India.