AUBERGINE (EGGPLANT) WITH BLACK BEANS & TRUFFLE SAUCE
This delicious recipe comes from chef, food explorer and author David Bez stunning recipe book Vegan Love. David cooks by focusing on different elements of a dish , a protein, a centrepiece vegetable and rich sauces to elevate. This aubergine dish is a umami packed delight. Cook it today!
Ingredients
MAIN VEG
- 1 large aubergine (eggplant)
SAUCE
- 60ml oat single cream (2fl oz)
TOPPING
- Sprinkle of chilli flakes
Instructions
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Cooking time: 45 MINUTES
PROTEIN/CARB
- Heat the olive oil in a pan over a medium heat and cook the shallot until transparent but not burned, then add the courgette and cook until golden
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Add the beans, stir well and heat through, then season with salt and pepper.
MAIN VEG- Preheat the oven to 200°C (400°F)/gas mark 6
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Peel the aubergine and rub it with oil, salt and pepper
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Place it on a baking tray (sheet) and bake for 30–35 minutes until tender, but still not completely mushy
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Transfer to a chopping board or wire rack and let cool.
SAUCE- Place all the ingredients in a bowl and stir to combine.
ASSEMBLING- Spoon the sauce onto a plate, followed by the beans and lay the aubergine on top
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Scatter over the chilli, parsley and hemp seeds and serve.
Recipe and imagery by David Bez from his stunning recipe book Vegan Love.
Vegan Love : David Bez : 9781914239168 : Blackwell';s (blackwells.co.uk)
