Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Choose from the world's largest selection of audiobooks. Discover Our Wide Range of Eyelet Curtains at Dunelm. In Store & Online, Buy Today! Put the aubergine slices onto baking paper lined trays and spray with a little oil.
Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. 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.
To get started with this recipe, we must 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):
- Take 1 tablespoon veg oil
- Prepare 1 sheet ready rolled puff pasty
- Get 1 pack Spice Tailor Chickpea Masala
- Get 1/2 aubergine chopped into small cubes
- Get Pinch black onion seeds
- Prepare Egg or milk for pasty wash (use coconut oil for plant based swap 🌱)
- Get Dip ingredients
- Prepare 3 tablespoons Greek yogurt (use soya yogurt for plant based swap🌱)
- Take 1 tablespoon cucumber - small diced
- Make ready Pinch sea salt
- Make ready 2 teaspoons mint sauce
Or stack it up with circles of goats' cheese for a classy starter (try our best vegetarian entertaining recipes here). UK aubergine season starts in May and ends in October. Vegetarian Rice with Aubergine (Eggplant), Persian-Style. Will I ever stop posting recipes that use aubergines in one way or another?
Steps to make Vegetarian Aubergine & Chickpea Masala Pies with Cucumber and Mint Dip 🌱 (plant based swaps):
- 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.
- Add in your spice tailor spice sachet and fry gently til fragrant
- 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.
- 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.
- Cut your pasty sheet into 6 or 8 equal pieces, brush the edges with egg or milk.
- 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)
- 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.
- 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’s going to wrap this up for this exceptional food vegetarian aubergine & chickpea masala pies with cucumber and mint dip 🌱 (plant based swaps) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
