Προβολή συνταγής βήμα προς βήμα
ΕΚΤΕΛΕΣΗ
Vegan stuffed aubergines
Βήμα 1
Cover an oven tray with kitchen roll and set aside.
Βήμα 2
Place 100 g vegan cheese into mixing bowl and chop 8 seconds/speed 5. Transfer in a bowl and set aside
- 8 δευτ.
- 5
Βήμα 3
Cut the aubergines lengthwise in two. Cross the flesh and carefully remove most of it with a spoon, leaving about 2 cm of crumb near the skin. Transfer flesh to a bowl and set aside. Transfer the eggplants to Varoma trays, with the cut side facing down and set aside.
Βήμα 4
Place aubergine flesh (approx 250 g) into mixing bowl and chop 5 seconds/speed 4. Transfer in a bowl and set aside.
- 5 δευτ.
- 4
Βήμα 5
Place 200 g onions, 1 garlic clove, 40 g olive oil into mixing bowl and chop 5 seconds/speed 5.
- 5 δευτ.
- 5
Βήμα 6
Saute 5 minutes/120C/speed 1.
- 5 λεπτ.
- 120 o C
- 1
Βήμα 7
Add 70 g tomato paste, 1 tbsp homemade vegetable stock, 1 tablespoon oregano, 1/2 teaspoon cinnamon 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon sugar, 400 g chopped canned tomatoes and sauce 5 minutes/120C/speed 1.
- 5 λεπτ.
- 120 o C
- 1
Βήμα 8
Add chopped aubergine flesh, place Varoma into position and cook 20 minutes/Varoma/speed 1. Transfer steamed aubergines onto prepared oven tray and set aside for 10 minutes. Transfer tomato sauce from mixing bowl to bowl and set aside. Pre-heat oven at 180C, clean mixing bowl and continue with béchamel.
- 20 λεπτ.
- Varoma
- 1
Bechamel
Βήμα 1
Place 500 g rice or almond milk, 60 g flour, 60 g vegetable butter, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon nutmeg and cook 15 minutes/100C/speed 4.
- 15 λεπτ.
- 100 o C
- 4
Assembly
Βήμα 1
Remove kitchen paper from baking tray, turn aubergines upside down. Sprinkle with olive oil, season with salt and pepper and fill aubergines with tomato sauce. Add 2-3 tablespoons béchamel, garnish with grated vegan cheese and bake for 25 minutes (180C) or until aubergines are soft. Serve immediately.
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