Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something that I have loved my whole life.

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. Cook aubergine chunks with fragrant spices and red lentils for a hearty yet healthy vegan curry.

To begin with this particular recipe, we have to first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

1. Make ready 1 tablespoon veg oil
2. Prepare 1 sheet ready rolled puff pasty
3. Take 1 pack Spice Tailor Chickpea Masala
4. Make ready 1/2 aubergine chopped into small cubes
5. Prepare Pinch black onion seeds
6. Get Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
7. Make ready Dip ingredients
8. Make ready 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
9. Make ready 1 tablespoon cucumber - small diced
10. Take Pinch sea salt
11. Get 2 teaspoons 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! Plus this healthy vegetarian aubergine (otherwise known as eggplant) summer salad has a delicious citrus dressing to go along with the refreshing yogurt topping. It is the ultimate light go-to lunch for the.

Instructions to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):

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!

It began life as The New Vegetarian, and one ingredient that has been at the heart of so many of my favourite dishes, then and now, is the aubergine - in my book Plenty, my first collection of Guardian. I love aubergines so much I always have at least a couple in my fridge. So here is another recipe with aubergine playing a star role. The now humble aubergine has been eaten in Iran since ancient times. This wonderful vegan aubergine tagine recipe is full of fragrant spices, creamy cashews, earthy freekeh grains and soft, yielding aubergine.

So that’s going to wrap this up with this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!