Quick Suppers For Two, Vegan Main Dishes, Vegan Quick Suppers

A Syrian Dish: Stuffed Aubergine Baked in a Tomato Sauce – veganised

baked stuffed aubergines

This is my vegan take on a traditional Syrian Dish – Stuffed Aubergines, Baked in a Tomato Sauce.

Cooking for Peace.

AUBERGINES, STUFFED WITH GARLICKY MUSHROOMS, BAKED IN A TOMATO SAUCE.  SERVED WITH COUS-COUS.

Serves 2

stuffed baked aubergines in tomato sauce

Ingredients:  

  • 1 large aubergine
  • 1tbs. salt
  • 300gms. tomatoes
  • 200gms. mushrooms
  • half an onion
  • 3 large garlic cloves
  • 2 tbs.tomato puree
  • 8o ml. water
  • 5-6 tbs.olive oil
  • dash of lemon juice
  • pinch of sugar
  • small pinch of salt
  • 2-3 tbs. oregano – fresh or dried ( a bit more if fresh)
  • 3tbs. breadcrumbs
  • 1 tbs. nutritional yeast (optional)
  • 120gms. cous-cous
  • 250ml. boiling hot water

Method:

  • Slice the aubergine in half, then make three incisions lengthwise into each half of the aubergine, so the aubergine flattens out a little, but the skin of the aubergine remains in one piece.
  • Smother the aubergine flesh in I tbs. salt, and leave for half an hour.  This helps remove the bitter taste of the aubergine.
  • After half an hour, wash the aubergine thoroughly, and pat dry with kitchen towel.
  • Chop the mushrooms roughly, but fairly finely.
  • roughly chopped mushrooms
  • Finely chop 1/2 onion.
  • Crush three cloves of garlic.
  • Prick the tomato skins in several places, and place them in a deep bowl and immerse them in boiling water for 10 mins.
  • In a wide heavy pan, add 2 tbs. olive oil and place on a high heat.  Fry the aubergines  5 mins. each side.
  • Press the aubergines down from time to time with a frying spatula.
  • Remove aubergines from the heat, and place in a lightly-oiled ceramic oven-proof dish: approx 24cm x 24 cm.
  • Remove the skins from the tomatoes, and thoroughly mash them with a fork or blitz them briefly in a blender.
  • Transfer tomato pulp to a small saucepan and add tomato puree, dash of lemon juice, pinch of sugar + small pinch of salt, and 1 tbs. dried oregano + 80 ml. water.
  • Warm through.  5 mins. Then remove from heat.  Set aside.
  • On a high heat, using a wide heavy pan, add 3 tbs. olive oil.
  • Fry chopped onions – 3 mins.
  • Add mushrooms – fry – 5 mins.
  • Add 3 garlic cloves, crushed – fry further 2 mins.
  • Spoon garlicky mushrooms on to the aubergine halves.
  • Spoon tomato sauce over and around stuffed aubergines.
  • Mix 3 tbs. breadcrumbs, 2 tbs. oregano and 1 tbs. nutritional yeast together, and sprinkle over aubergines.
  • Place in a pre-heated oven Gas Mk6 / 200C – 30 mins.
  • After the aubergines have been baking for 15 mins. Place 120gms. cos-cous in a deep bowl, and pour on 250ml. boiling water.  Cover and leave for 15 mins.
  • Fluff up the cous-cous with a fork when ready to serve.
  • And that’s it.

Serve piping hot.

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Peace.

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2 thoughts on “A Syrian Dish: Stuffed Aubergine Baked in a Tomato Sauce – veganised”

  1. Reblogged this on UnityTalks and commented:
    A natural hearty dish not only immaculate in taste, but Stimulating and rich in nourishing your body. You will reap the benefits and love yourself more for treating yourself to a life altering meal. Go Vegan!!! Enjoy!! Peace and Love.

    Like

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