EGGPLANT WITH BLACK BEAN SAUCE (AUBERGINE WITH BLACK BEAN SAUCE) | Frey and Maria
Hey guys, thank you for taking the time to watch our video! ????
We’ve been cooking a lot more at home these days and one of our favorite dishes to make is #EggplantwithBlackBeanSauce ???? Have you tried it yet? It’s easy to make and has tons of flavor! ???????? The combination is absolutely wonderful. Give this recipe a try! ????
EGGPLANT WITH BLACK BEAN SAUCE ✨
300 g eggplant, sliced (aubergine)
2 tbsp. hoisin sauce
2 tbsp. cashews, chopped
1/2 tbsp. black bean sauce
5 cloves garlic, minced
3 tbsp. vegan Worcestershire sauce
3 tbsp. rice wine vinegar
1 tsp chili garlic sauce
2 tbsp. soy sauce
3 tbsp. raw sugar
For the eggplant coating:
3-4 tbsp. cornstarch
salt to taste
*For the toppings (optional)
chopped cashews
chopped spring onions
Method
First, cut the eggplant into about 3/8 inch slices. In a large bowl, combine the eggplant slices, 3-4 tbsp. of cornstarch and salt to taste. Gently toss to evenly coat the eggplant. Line them in a baking sheet and bake it in the oven for 30-35 minutes at 200 degrees Celsius.
In a small mixing bowl, add the soy sauce, rice wine vinegar, vegan Worcestershire sauce, hoisin sauce, black bean sauce, chili garlic sauce and raw sugar. Mix it well and set aside.
Using a non-stick pan, sauté the garlic and chopped cashews. Pour the sauce mixture into the pan and add 2 tbsp. of water. Let it simmer for 2-3 minutes. Add the baked eggplant and give it a good stir, making sure that it's all covered up with with the sauce.
Garnish with chopped cashews and chopped spring onion. Serve immediately and enjoy with steamed rice!
*Feel free to adjust the recipe measurements according to your preference. Cheers! ????
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#plantbased #vegan #eggplantwithblackbeansaucerecipe
Khoresh Bademjan (Persian Eggplant Stew) - Cooking with Yousef
Hi Friends -
Today we are making Khoresh Bademjan (خورشت بادمجان) ((Khoresht-e Bademjan)), which is Persian Eggplant Stew, also called Persian Aubergine Stew in various parts of the world.
It is also informally called Khoresht Bademjoon, as Jan or Joon is swapped for one another.
This is a delicious, traditional Iranian dish, and if you are vegetarian or vegan, it is also wonderful as all you have to do is skip the meat as the eggplant is very hardy.
If you want to know how to make Persian Basmati Rice which is served with this food, here is the link to that video:
Hope you are all well and I'll see you soon, enjoy!
Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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Beef Stew (Green Beans, Eggplant, Potatoes and mixed Peppers)
@zhanetakitchen2887
super simple white bean & eggplant (aubergine) soup
super simple soup of roast eggplant with white beans and onion.
Bean Stew With Eggplant And Peppers. Vegetarian Recipe
Bean stew with eggplant and peppers is soooo good on toast. Try out this mouth watering vegetarian recipe! You wont be disappointed!
Ingredients:
1 eggplant
1 red pepper
1 yellow pepper
Olive oil
1 onion
1 tsp sweet paprika
1 tbsp tomato paste
400g tins of chopped tomatoes
500g jar of drained butter beans
120g Kalamata olives
Handful of chopped fresh parsley and dill
2 cloves of garlic, finely chopped
Instructions:
Preheat the oven to 200°C.
Cut the eggplant and peppers into large batons. Place into a tray, drizzle with oil, season with salt.
Toss well and roast for 20 minute. The vegetables should be caramelised, and soft inside.
Heat the olive oil in a pan, add the onions and fry for 5-8 minutes.
Stir in the paprika and tomato paste. Add the chopped tomatoes, season and simmer for 15 minutes, then stir in the roasted vegetables, butter beans and olives.
Stir in the garlic, herbs and continue cooking for 3 minutes.
Serve with a crusty bread.
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