This is a dish of Turkish origin which is also vegan, gluten free and super healthy. The taste of baked aubergine and minced vegan (soy based) chicken with black beans and tomato sauce topped with sweet and crunchy pomegranate arils and pine nuts with tahini sauce! It’s so yummy. I can say this is the best vegan dish I have ever made and it’s pretty easy to make too. I have become a big fan of this dish now, that’s how much I loved all these layered flavours!
Preparation time and cooking: 1 hour
Diet: Vegan, gluten-free, dairy-free
Serving: serves 4
Ingredients
- 2 aubergines
- 200 grams soy chicken (also known as mock chicken/vegetarian chicken), finely chopped
- 1 medium size onion finely chopped
- 2 garlic cloves, finely chopped
- 1 cup pomegranate arils
- 1 tsp salt
- 2 tbsp vegetable oil
- 5 tbsp olive oil
- 2 tbsp tomato paste
- ½ tbsp cumin powder
- ½ tbsp coriander powder
- 1tbsp paprika powder
- 3 sprigs parsley, chopped
- ¼ cup tahini
- ¼ cup pine nuts
- dry oregano for taste
- pinch of sugar
- 1 medium size tomato, finely chopped
- ½ cup black beans (canned)
Instructions
- Take 2 aubergines, clean and cut into two. Cut the insides in a criss-cross pattern. Sprinkle some salt and oregano. Brush with some olive oil and bake for 35-40 minutes in 200oC.
- Separately add 2tbsp vegetable oil in a skillet. After the oil heats up, add minced garlic and onion, stir fry for 2 minutes. Add chopped vegan meat with paprika, salt, cumin powder coriander powder, sugar and continue stirring for 1-2 minutes.
- Add a little water and cook in low flame. Once the mix is semi-dry, add some chopped tomatoes and beans. Stir well.
- Fill the stuffing on top of the aubergine.
- Sprinkle some chopped parsley, pine nuts and pomegranate arils.
- Drizzle some tahini for taste.
While I have made a dry filling here, it can also be made a touch creamy. For a version with melted cheese topping, once the meat is filled on top of the aubergine, sprinkle some cheese and bake for another 5-6 minutes.
The Mum My Kids Need 