Brungiel Mimli (Maltese Stuffed Aubergine)
These mushroom stuffed aubergines are a tasty plant-based alternative to the traditional Maltese favourites
Equipment
- Food Processor
Ingredients
- 3 Aubergines Medium Sized
- 10 sprays Low Calorie Cooking Spray
- Pinch Salt & Pepper
- 1 Medium Tomato Chopped
- 1 tsp Olive Oil
- 1 tbsp Soy Sauce
- 1 Small Onion Chopped
- 2 tbsp Chopped Garlic
- 1 tsp Kunserva (Tomato Paste) Heaped
- 20 g Nutritional Yeast
- 50 g Light Soya Cream
- 1 tbsp Mixed Herbs (Basil, Oregano, Coriander)
- 100 g Vegan Cheese
Instructions
- Remove the stem of the aubergine and cut in half. Core the aubergine using a tablespoon and set aside.
- Chop some of the mushrooms by hand to give the additional texture to the filling, resembling the consistency of minced meat.
- Chop the remaining mushrooms and the aubergine core in a food processor.
- Slice the tomatoes and onions and fry with garlic in olive oil and soy sauce.
- Add the mushroom and aubergine mince and stir.
- Mix in kunserva, herbs and nutritional yeast and remove from heat. Add soya cream and give the mixture a final stir.
- Stuff the aubergines with the filling and top with vegan cheddar cheese.
- Bake at 180° for 45 minutes.