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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is something that I have loved my whole life.

Classic, Elegant & Sophisticated Or High Street Trendy: Find Your Style! Put the aubergine slices onto baking paper lined trays and spray with a little oil. Plus, it's naturally gluten-free and vegan! Aubergine Parmigiana This vegan aubergine parmigiana recipe is a brilliant vegan alternative to a lasagne made with layers of slow-cooked tomato and aubergine. "The perfect feel good meal with a hearty tomato sauce and tenderly baked eggplant.

To get started with this recipe, we have to first prepare a few ingredients. You can cook vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
  1. Prepare 1 tablespoon veg oil
  2. Get 1 sheet ready rolled puff pasty
  3. Take 1 pack Spice Tailor Chickpea Masala
  4. Prepare 1/2 aubergine chopped into small cubes
  5. Take Pinch black onion seeds
  6. Prepare Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
  7. Take Dip ingredients
  8. Make ready 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
  9. Take 1 tablespoon cucumber - small diced
  10. Get Pinch sea salt
  11. Get 2 teaspoons mint sauce

By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well. Vegetarian Rice with Aubergine (Eggplant), Persian-Style. Will I ever stop posting recipes that use aubergines in one way or another?

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!

Vegetarian Rice with Aubergine (Eggplant), Persian-Style. Will I ever stop posting recipes that use aubergines in one way or another? 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.

So that is going to wrap this up for this special food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!