Black Beans Stuffed Aubergine (oil-free | vegan)
This easy-to-make Black Beans Stuffed Aubergine recipe is vegan, gluten-free, and oil-free. Baked in the oven and topped with a 3 ingredients vegan parmesan, this simple healthy yet original dinner will leave you content and satisfied.
Servings: 2 servings
Watch the recipe video (scroll down a bit) to see all instruction steps.
Preheat the oven to 200.C (392.F).
Cut the aubergine in half and scoop out the aubergine flesh with a tablespoon, leaving about 1/2 to 1 cm on the edges. Place the halves of aubegine on a baking tray with baking paper and set on side.
Heat up a cooking pan. Meanwhile, finely chop the aubergine flesh, the onion and the tomatoes, and add them to the pan.
Add spices (paprika, cumin seeds and salt), mix with a wooden spoon and cook for 3 to 5 minutes on medium heat, stirring occasionally. Turn off the heat, add rinsed and drained black beans, and mix well. Stuff the aubergine with the stir fry stuffing.** Then sprinkle 3 Ingredients Vegan Parmesan (less than 2 minutes)* on top.
Bake in the oven for 15 minutes, until edges are brown and aubergine is cooked. Optional: add chopped spring onion and black pepper on top.
Serve warm, and enjoy!
*Simply blend 60 g raw cashew nuts, 15 g nutritional yeast and 1/4 tsp salt to make the cheese. More details and US customary measurements on this link.
**You may have some leftover aubergine stuffing after stuffing the halves of aubergine. So you could simply serve the leftover stuffing on side of your Black Beans Stuffed Aubergine, along with some salad. I also like to spread the leftover stuffing on top of an avocado toast and then serve it on side.
Serving: 1stuffed half aubergine | Calories: 242kcal