Stuffed Eggplant Boats With Vegan Cashew Sauce Recipe

About this recipe

A hearty and flavorful vegan dinner featuring roasted eggplant stuffed with a medley of vegetables and nuts, topped with a creamy cashew-based sauce. Perfect for solution seekers looking for a satisfying plant-based meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Carrots - 1kg
• 1 Kg Yellow/White Onion 1kg
• 500 G Jack'S Cauliflower Florets
• 250 G Veenas Fresh Garlic
• - Filippo Berio Garlic Flavoured Olive Oil
• 308G Roasted Sunflower Seeds, 308G
• 100 G Rajah Garam Masala
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 100 G Trs Amchoor Dried Mango Powder
• 250Ml Ktc Coconut Oil 250ml

Instructions

1. 1. Preheat the oven to 450°F (232°C).
2. 2. Slice the eggplants lengthwise and hollow them out, reserving the flesh. Brush the inside of the eggplant halves with 1/3 cup melted coconut oil and set them aside.
3. 3. Heat 2 tablespoons of garlic-flavoured olive oil in a pan over medium heat. Add 6 chopped carrots and 1 diced onion, and sauté for about 5 minutes until softened.
4. 4. Add the reserved eggplant flesh to the pan. Cover and cook for 10 minutes, stirring occasionally, until tender.
5. 5. In a separate pan, heat the remaining 2 tablespoons of garlic-flavoured olive oil over medium heat. Add 1/2 teaspoon salt and 1 teaspoon minced garlic. Sauté until softened, about 8 minutes.
6. 6. Combine the cooked cauliflower mixture with the carrot and eggplant mixture. Stir in 1/2 cup chopped sunflower seeds, mixing well.
7. 7. Add 1 teaspoon of mango powder and 1 teaspoon of garam masala to the vegetable and nut mixture. Stir to combine.
8. 8. Heat the sauce gently in a pan and pour it over the vegetable mixture.
9. 9. Fill the eggplant halves generously with the prepared filling. Place them on a baking sheet and bake in the preheated oven for 25-30 minutes, until the eggplants are tender and the filling is golden.
10. 10. Serve the stuffed eggplant boats warm as a satisfying vegan dinner.