AUBERGINE (EGGPLANT) WITH BLACK BEANS & TRUFFLE SAUCE
Description
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
- <p>PROTEIN/CARB</p><ul><li>1 tablespoon extra virgin olive oil
- 1⁄2 shallot
- finely chopped
- 1⁄4 courgette (zucchini)
- grated
- 120g cooked black beans (41⁄4oz)
- 1⁄4 teaspoon sea salt
- freshly ground black pepper
- to taste</li></ul><p><br />MAIN VEG</p><ul><li>1 large aubergine (eggplant)
- 1 teaspoon extra virgin olive oil
- sea salt and freshly ground black pepper
- to taste</li></ul><p><br />SAUCE</p><ul><li>60ml oat single cream (2fl oz)
- 1 teaspoon oil
- sea salt and freshly ground black pepper
- to taste</li></ul><p><br />TOPPING</p><ul><li>Sprinkle of chilli flakes
- Sprinkle of fresh at
- leaf parsley leaves
- A sprinkle of hemp seeds</li></ul>
Instructions
- 1
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
- 2 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
- 3 Peel the aubergine and rub it with oil, salt and pepper
- 4
Place it on a baking tray (sheet) and bake for 30–35 minutes until tender, but still not completely mushy- 5
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
- 6 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)
- 4