Stuffed aubergine (vegan)

Name: Stuffed aubergine (vegan)
Total time: 2400 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 aubergine, sliced long ways; 1 small garlic clove; Oil for frying; 1 tbsp olive oil; Juice of half a lemon; Handful mint leaves; 1 tbsp Pomegranate molases; Salt and pepper; A few sundried tomatoes; 1 tin butter beans, drained; 2 tbsp tahini

Sara Telahoun @cook_14382185

Bristol, UK

We had one lonely aubergine left after a big cookup so decided to make up a recipe to grill and stuff it! Makes a nice starter for 2.

Sara Telahoun @cook_14382185

Bristol, UK

We had one lonely aubergine left after a big cookup so decided to make up a recipe to grill and stuff it! Makes a nice starter for 2.

Saved

Ingredients

40min

2 servings

1aubergine, sliced long ways
1small garlic clove
Oil for frying
1 tbspolive oil
Juice of half a lemon
Handfulmint leaves
1 tbspPomegranate molases
Salt and pepper
A fewsundried tomatoes
1 tinbutter beans, drained
2 tbsptahini

Saved

Steps

40min

1

Fry the aubergine slices on both sides in some oil on a griddle pan until browned and cooked through.
2

Set the aubergines aside on some kitchen roll to soak up the excess oil
3

In a food processor, whizz up the butter beans, mint leaves, olive oil, garlic, lemon juice, tahini and pomegranate molases until it makes a smooth paste
4

Season the bean mixture with salt and pepper to taste
5

Take each aubergine slice and put a spoon of the bean mixture and half a sundried tomato in the middle of the slice. Roll the aubergine around the filling and repeat for all the aubergine slices. There will be some leftover filling if you are only using one aubergine but I think this will be nice on toast for breakfast :)
6

Top with more pomegranate molases and chopped mint leaves if desired! Enjoy!