Have you ever wondered how to cook an eggplant or aubergine properly? In this video I not only show you how to use it, but also provide a delicious warming Aubergine & Maple One-pot recipe you can easily make with a few ingredients! Oh and it’s fully plant-based and vegan! 😋
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⬇️ THE RECIPE ⬇️
* AUBERGINE & MAPLE HOTPOT *
2 Aubergines (diced)
1 tablespoon Paprika
Salt & Pepper (to season)
Olive Oil
1 Red or Yellow Pepper (sliced)
1 Onion (chopped)
2 teaspoons Ground Cumin
2 Garlic Cloves (finely chopped)
2cm Fresh Ginger (thumb-sized, finely chopped)
1 Red Chilli (de-seeded & finely chopped)
2 teaspoons Wholegrain Mustard
2 tablespoons Maple Syrup
1 tablespoons Tomato Purée
1 x 400g Tin Chopped Tomatoes
250ml Vegetable Stock
4 Salad Tomatoes (quartered)
200g Red Kidney Beans
Handful Fresh Parsley (chopped)
1. Pre-heat the oven to 200C (fan-assisted). Add the diced aubergine to a roasting dish along with the paprika and seasoning. Drizzle with a tablespoon of olive oil then roast for 20-25 minutes.
2. Meanwhile heat an additional tablespoon of oil in a large frying pan on a medium-high heat, then add the peppers and fry for 3-5 minutes until softened. Next add the onions and cumin for a further 2-3 minutes.
3. Once the onions have softened add the garlic, ginger and chillies and fry for an additional 2-3 minutes, ensuring the garlic doesn’t burn.
4. Next add the mustard, maple syrup, tomato purée, tinned tomatoes and season well before adding the stock. Mix well and simmer for 15 minutes before adding the kidney beans and roasted aubergine for a final 10 minutes. Once reduced top with fresh parsley and serve with couscous or quinoa.
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🔵 EARTHLINGS: search ‘Earthlings’ on YouTube
🔵 COWSPIRACY: http://www.cowspiracy.com/
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Adam Warren
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