This vegan eggplant recipe is the most delicious dish you’ll ever eat! It’s packed with flavor and has a wonderful texture thanks to the combination of roasted eggplant, cashew ricotta, and a delightful dough. Perfect for a hearty meal, this recipe is sure to impress everyone.
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Ingredients:
- 1 eggplant 🍆
- 1 tbsp soy sauce
- 1 tbsp oil (for brushing)
- 1 tbsp water
- 1/4 tsp mixed spice
- 150 g (1 cup) all-purpose flour
- 40 g (1/4 cup) semolina
- 1/2 tbsp baking powder
- A pinch of salt
- 100 ml (4 fl oz) hot water
- 1 tsp oil (for dough)
- 150 g (1/2 cup) cashew ricotta cheese (see the recipe on my channel)
- 30 g (1 oz) cilantro, chopped
- 1 tomato, chopped
- Ground coriander, to taste
- Salt, to taste
- Chopped walnuts (optional)
- Additional oil and herbs (cilantro, parsley, thyme, etc.) for brushing
Directions:
- Preheat the Oven:
- Preheat your oven to 200°C (390°F).
- Prepare the Eggplant:
- Peel and slice the eggplant into 0.3 inch (8 mm) thick slices. Arrange them on a baking sheet.
- Make the Sauce:
- In a small mixing bowl, combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp water, and 1/4 tsp mixed spice. Mix until well combined.
- Roast the Eggplant:
- Brush the eggplant slices with the sauce. Roast in the preheated oven for 20 minutes, or until golden and soft.
- Prepare the Dough:
- In a large bowl, combine 150 g all-purpose flour, 40 g semolina, 1/2 tbsp baking powder, and a pinch of salt.
- Pour in 100 ml hot water and 1 tsp oil. Knead the dough until smooth. Cover with a towel and set aside for 10 minutes.
- Divide the Dough:
- Divide the dough into 3 equally sized pieces (about 80 g each). Roll each piece into a circle about 1/4 inch (0.6 cm) thick.
- Prepare the Filling:
- Chop 30 g cilantro and mix it into the cashew ricotta cheese. Spoon some of the filling onto each dough circle and spread it evenly.
- Add the Eggplant:
- Place the roasted eggplant slices on top of the ricotta filling.
- Prepare the Tomatoes:
- Chop the tomato and season with ground coriander and salt. Mix well, then add to the pockets.
- Seal and Bake:
- Seal the edges of the dough circles to form pockets. Bake in the preheated oven at 250°C (480°F) for 10 minutes.
- Finish:
- Brush the baked pockets with oil and sprinkle with herbs of your choice (cilantro, parsley, thyme, etc.).
Serving Suggestions:
- Serve these eggplant pockets as a main dish with a side of fresh salad.
- They also make a great appetizer for a dinner party.
Cooking Tips:
- Make sure the eggplant slices are roasted until they are tender and golden for the best flavor.
- You can prepare the dough and filling ahead of time and assemble the pockets just before baking.
Nutritional Benefits:
- Eggplant: Low in calories and high in fiber, vitamins, and antioxidants.
- Cashew Ricotta: Provides a good source of protein and healthy fats.
- Cilantro: Rich in vitamins A, C, and K.
Dietary Information:
- Vegan.
- Can be made gluten-free by using gluten-free flour and semolina substitutes.
Storage Tips:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven before serving to maintain the crispy texture.
Why You’ll Love This Recipe:
- It’s a delicious and satisfying vegan dish.
- Packed with flavors and textures from the eggplant, cheese, and herbs.
- Perfect for a healthy and nutritious meal.
Conclusion:
Enjoy this eggless eggplant recipe for a delightful vegan meal that’s sure to impress. Don’t forget to leave a comment and let me know how it turned out. Happy cooking!