Steps to Make Gordon Ramsay Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps)

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Enjoy aubergine in all its forms with our collection of highly rated vegan dishes. 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.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something that I’ve loved my entire life.

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 it.

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

1. Make ready veg oil
2. Prepare ready rolled puff pasty
3. Get Spice Tailor Chickpea Masala
4. Prepare aubergine chopped into small cubes
5. Prepare black onion seeds
6. Make ready Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
7. Get Dip ingredients
8. Prepare Greek yogurt (use soya yogurt for plant based swap🌱)
9. Get cucumber - small diced
10. Make ready sea salt
11. Prepare mint sauce

This aubergine lasagne from Delish.com is cheesy and completely meat free. This is the vegetarian lasagne you've been searching for. This is a recipe for a Persian-inspired baked aubergine salad topped with yogurt, pomegranate and pistachio. It is perfect for a delicious and healthy vegetarian summer lunch.

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!

This is a recipe for a Persian-inspired baked aubergine salad topped with yogurt, pomegranate and pistachio. It is perfect for a delicious and healthy vegetarian summer lunch. 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. 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!

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