Hey there! Today I’m cooking a pretty controversial vegetable, at least in my circles: Aubergines (eggplant). Its characteristic spicy-ish flavour is either loved or hated. However, this recipe will be loved by all! The filling is so tasty, the aubergine flavour gets masked by it.
This is the first recipe I post that includes nutritional yeast among its ingredients. If it’s something new for you, check the What’s this ingredient? section for more info.
Remember, always try to take advantage of powering up the oven to cook more than one dish at a time. Sweet potatoes, potatoes, and butternut squash are so versatile (and you can keep them baked in the fridge for at least a couple of days), I always bake some of them everytime I use the oven for another dish. Take a look a the oven dishes for more ideas. You can also visit the eco-tips section for more eco-friendly ways of cooking.
Let’s get down to business!
- 2 medium aubergines
- 150g of chopped onion
- 100g of shiitake mushrooms
- 75ml (5Tbsp) of unsweetened soy milk OR 150ml hazelnut, rice or cashew milk
- 75ml (5Tbsp) plant-based alternative to single cream (e.g: Alpro® Single-soya)–> Skip this ingredient for a soy-free version
- 2 Tbsp of plain flour OR 2tsp of cornstarch for gluten-free version
- 2 Tbsp of olive oil (or any vegetal oil)
- 1 Tbsp of nutritional yeast
- salt and pepper
- Onion: Chopped leek.
- Shiitake: any kind of mushrooms, e.g: champignon, portobello, girolle… Oyster mushrooms aren’t recommended because they release too much water.
- Alternative to single cream: its purpose is to provide a little bit of fat in order to get a smoother stuffing. You can replace it with a Tbsp of vegetal spread (the alternative to butter) + 60ml of vegetal milk OR simply omit it and double the quantity of vegetal milk.
- Preheat the oven to 200ºC and put the whole aubergines on a baking sheet and into the oven. Bake for 30 minutes, flipping them halfway. Baking time will depend on the size of the aubergines, you’ll know they are ready when they become soft to the touch.
- Add the olive oil, onions and a pinch of salt to a pan and heat at medium-high temperature with the lid on for 5-10 minutes or until onions begin to brown.
- Cut the mushrooms in thick slices and add them to the pan. Heat at low temperature with the lid on 3-4 minutes.
- Add salt, pepper, and the flour (if you’re using cornstarch instead, you have to dissolve it first in a Tbsp of water to avoid lumps). Stir and add the nutritional yeast, vegetal milk, and the alternative to single cream. Stir, turn off the stove, and save for later.
- When the aubergines are ready, cut them in halves lengthwise and carve them with a spoon so they can be stuffed.
- Add the flesh you’ve scooped to the shiitake mix in the pan. Turn on the stove at medium temperature and cook while stirring for 2-3 minutes. Taste a little bit and add salt if needed.
- Stuff the aubergines
We are ready to go! You can serve them with parsley sprinkled on top and accompanied by a chickpea-carrot stir-fry.