Don't Think You Like Aubergine/Eggplant? This Recipe Will Change Your Mind | Vegan Stuffed Aubergine

Описание: Perfectly roasted aubergine with a delicious pesto, chickpea and orzo filling. Finished with a sun dried tomato cashew cream... what's not to like! Find the recipe below 😊


Stuffed aubergines with pesto and cashew sauce
(Complete instructions within ingredients list before starting the method)
Ingredients:
2 Aubergine (Eggplant)
1 tbsp dried italian herbs
150g orzo pasta
1 can chickpeas, drained and rinsed
2 medium cloves garlic, peeled and thinly sliced
2 tbsp breadcrumbs

For the basil pesto:
1 medium garlic clove
1 bunch basil, leaves only
30g cashews (Can be roasted for extra flavour)
1 tbsp lemon juice
3-4 tbsp extra virgin olive oil
1 tbsp nutritional yeast

For the cashew sauce:
75g cashews (soaked in cold water for at least 2 hours or hot water for 30 minutes
100-125ml water
75g sundried tomatoes
1 tbsp lemon juice
1 tbsp nutritional yeast

Method:
Preheat the oven to 200C.
Prepare your aubergine by removing the stem and slicing in half.
Cut a crisscross pattern into the flesh of the aubergines being careful not to go through the skin.
Season the flesh side of the aubergines generously with flaky salt and leave to sit for 30 minutes to draw out the moisture.
Lightly squeeze the aubergine halves to drain the moisture then pat try with kitchen paper or a tea towel.
Place back on the baking tray and insert 4 slices of garlic into each half aubergine. Brush with olive oil then sprinkle over the italian seasoning and a grinding of black pepper.
Turn the aubergines cut side down and bake for 20 minutes then turn over and bake for a further 15-20 minutes at 220C or until the flesh is golden and soft.
While the aubergine is baking, make the pesto. Into a pestle and mortar crush your garlic into a paste, add the basil and crush into a paste again.
Add the cashews and crush into a rough crumb. Add the lemon juice, nutritional yeast and olive oil and mix together.
For the cashew sauce add all ingredients to a blender and blend into a smooth and thick sauce.
Cook the orzo as per packet instructions. I tend to cook it slightly less than the packet suggests so that it’s al dente (has a slight bite).
In a medium bowl add the chickpeas and lightly crush using a fork or potato masher. Add the orzo pasta and the pesto. Scoop out the inner pieces of cooked aubergine and add to the bowl. Mix to combine, taste and adjust seasoning.
Fill your aubergine halves generously with the chickpea and orzo mix. - Drizzle over the cashew sauce and sprinkle over the breadcrumbs.
Return to the oven for 10-15 minutes or until the breadcrumbs are lightly toasted.
Serve on their own or with a fresh salad.

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