As today was the last "Work with it Wednesday" I decided to put the three ingredients I didn't like (which I have written about on previous "Work with it Wednesdays" posts) together in one recipe. As a recap the three ingredients are Aubergine, Butter Beans and Peanut Butter.
What on earth could I make with these three ingredients, I needed to bring out the big guns. Enter the food processor. I was making it up as I went along, but thankfully I weighed every ingredient and wrote everything down. I even used left overs from a previous recipe, which is always good to do as I hate throwing food out.
I remember reading about a post from another Vegan Mofo blogger a while back, who visited a restaurant and had aubergine rolls stuffed with a walnut mixture. I'm sure it was in Germany and I'm pretty sure she also posted a photograph of some very cute puppies, but I could be mistaken. Apologies but I can't remember who it was, if its you, thank you, your post must have stuck in the back of my head and tonight the aubergine came to life!
Ingredients - serves 4-6
1 Onion 3 Cloves of garlic
Olive Oil
2 Large Aubergines
200g Chestnut mushrooms
1 Tin of butter beans
1 Tbsp Peanut butter
50g Breadcrumbs
20 Basil leaves
3 Tsp Balsamic Glaze
1 Tbsp Soy sauce
1 Tsp BBQ sauce
Method
First roughly chop the onion and peel the garlic, add to a food processor and process until finely chopped. Add a little olive oil to a pan and saute for 5 minutes.
Whilst the onion is cooking, finely slice length ways one of the aubergines and set aside, you should get at least 16 slices. With the other aubergine, cut it into cubes and add to the food processor and process until finely chopped. Add to the onions, stir and saute for another 5 minutes.
Next wipe the mushrooms clean and dice, add to the food processor and process until finely chopped. Add to the onion and aubergine mixture, stir and saute for another 5 minutes. Add the teaspoon of peanut butter and stir to thoroughly combine.
Next drain the tin of butter beans, add to the food processor and process until pureed. Add to the onion, aubergine and mushroom mixture and stir to thoroughly combine.
Stir in the breadcrumbs, finely shred the basil and add to the mixture along with the balsamic glaze, soy sauce and BBQ sauce, stir to combine thoroughly. The mixture will be fairly wet, cook for a further 5 minutes in order to lose some of the moisture.
Meanwhile fry the aubergine slices in a little olive oil for 2 minutes each side until golden brown but still pliable. Add a teaspoon of the mixture to each aubergine slice and roll. Place the rolls in an oven proof dish and bake in a moderate oven for 20 minutes.
As I said above I also used some leftovers, this was some sweet potato 'cheese' sauce I made two days ago for "Mac 'n' Cheese Monday". I poured the sauce over the aubergine rolls (about 3 tablespoons for each 4 rolls) before putting in the oven.
The verdict, absolutely delicious and a recipe which I will make again, I might even add another tablespoon of peanut butter and I never thought I would hear myself say that! The Vegan Mofo "Work with it Wednesdays" have been a roaring success and I have found food which I previously disliked and turned them into foods I now enjoy.
1 Tbsp Soy sauce
1 Tsp BBQ sauce
Method
First roughly chop the onion and peel the garlic, add to a food processor and process until finely chopped. Add a little olive oil to a pan and saute for 5 minutes.
Whilst the onion is cooking, finely slice length ways one of the aubergines and set aside, you should get at least 16 slices. With the other aubergine, cut it into cubes and add to the food processor and process until finely chopped. Add to the onions, stir and saute for another 5 minutes.
Next wipe the mushrooms clean and dice, add to the food processor and process until finely chopped. Add to the onion and aubergine mixture, stir and saute for another 5 minutes. Add the teaspoon of peanut butter and stir to thoroughly combine.
Next drain the tin of butter beans, add to the food processor and process until pureed. Add to the onion, aubergine and mushroom mixture and stir to thoroughly combine.
Stir in the breadcrumbs, finely shred the basil and add to the mixture along with the balsamic glaze, soy sauce and BBQ sauce, stir to combine thoroughly. The mixture will be fairly wet, cook for a further 5 minutes in order to lose some of the moisture.
Meanwhile fry the aubergine slices in a little olive oil for 2 minutes each side until golden brown but still pliable. Add a teaspoon of the mixture to each aubergine slice and roll. Place the rolls in an oven proof dish and bake in a moderate oven for 20 minutes.
As I said above I also used some leftovers, this was some sweet potato 'cheese' sauce I made two days ago for "Mac 'n' Cheese Monday". I poured the sauce over the aubergine rolls (about 3 tablespoons for each 4 rolls) before putting in the oven.
The verdict, absolutely delicious and a recipe which I will make again, I might even add another tablespoon of peanut butter and I never thought I would hear myself say that! The Vegan Mofo "Work with it Wednesdays" have been a roaring success and I have found food which I previously disliked and turned them into foods I now enjoy.
These rolls look really good; it's great that you've learned to like foods you hadn't before! :)
ReplyDeleteThanks Julie, I really enjoyed it and I'll definitely be cooking with these ingredients again! :)
Deletethis looks delicious - I love peanut butter but mostly have it on toast these days because my 4 year old has an allergy (sad face) but I can imagine these work with any nut butter - and I just don't use aubergine and butter beans enough so this would be a good one for me to challenge myself too
ReplyDeleteI can't believe how much I enjoyed this dish and the leftovers are being used for Thursdays recipe. I would imagine any nut butter would taste good, give it a go and let me know how it tastes :)
DeleteThese sound great! I wouldn't have thought of using the aubergine to roll it all up in
ReplyDeleteThanks Jessie, aubergines are definitely on my food love list now! :)
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