🌨️☃️❄️BAILEY❄️☃️🌨️
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Saturday 07 November 2026 02:45:20 GMT
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![Spiced Parsnip Stuffed Aubergines😍🔥🍴The most elegant glossy veg, but can often turn bitter & soggy👎🏽🍆✨Check out my steps below to transform it into a midweek treat, baked with a coriander, garlic & walnut crumb👌🏽🌿🧄🌶🌱 INGREDIENTS 🤎2 aubergines 🤎4 parsnips 🤎3 medium white potatoes 🤎1 yellow onion 💛7 garlic cloves minced 💛1 tablespoon jeera seeds 💛1 tablespoon tomato purée 💛1 teaspoon ground jeera 💛1 teaspoon curry powder 💛0.5 lemon for juice 💛0.25 teaspoon ground ginger 💛0.25 teaspoon ground nutmeg 💛Pinch of salt & pepper 💛Drizzle of olive oil 💚Small bunch of coriander 💚Handful of walnuts 💚1 tablespoon olive oil 💚1 teaspoon garlic granules 💜1/4 head red cabbage 💜100ml hot water 💜1 tablespoon soft light brown sugar 💜1 tablespoon salted vegan butter METHOD 1] Halve your aubergines & chop flesh into small cubes, scoop out 2] Place halves onto baking tray, drizzle with olive oil & salt 3] Roast for 20 mins at 180c 4] Sautè aubergine chunks with finely chopped onion for 10mins until softened 5] Peel & chop potato & parsnip into small chunks and parboil for 8-10mins 6] Drain & add to aubergine pan 7] Season with 💛s and mix well 8] Fry again for 10 minutes further 9] Remove aubergine skins from oven & stuff with mixture 10] Finely chop coriander & garlic, stir with garlic granules & olive oil to create crumb 11] Press crumb onto stuffed aubergines & bake again for final 10mins 12] Serve with caramelised cabbage & brown rice RED CABBAGE SIDE 1] Chop cabbage lengthways 2] Add to hot pan & sautè for 5mins 3] Add hot water and place a lid on top for further 10mins 4] Add brown sugar & butter for final 4-5 minutes and stir well 5] Serve with stuffed aubergine & brown rice #veganfood #veganeats #vegan #fyp #plantbased #veganfoodshare](/video/cover/7230147868869381402.webp)