Morning Glory

Obsessive cook
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Joined
19 Apr 2015
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Location
Maidstone, Kent, UK
This vegan dish makes a good light lunch with some crusty bread on the side. The flavours are intriguing and contrasting, using earthy Indian spices with miso and sweet & sour pomegranate molasses. Use more chilli if you want a spicier tomato sauce.

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Ingredients (makes 5 to 6 involtini)
For the aubergine ‘wraps’
1 x aubergine thinly sliced from stem to base
1 tbsp pomegranate molasses
1 tbsp red miso paste loosened with a little water
1 tbsp vegetable oil

For the tomato sauce
1/2 large onion, chopped finely
1-2 tbsp vegetable oil
1 tbsp garlic and ginger paste (or grated fresh garlic and ginger)
1 x 400g tin chopped tomato
1/2 tsp turmeric
1 tsp ground coriander
1 tsp Kashmiri chilli powder
1 heaped tsp red miso
Salt to taste

For the filling
50g chana dal
50g (cooked weight) spinach, finely chopped
1 tsp each of ground coriander, amchar (dried mango) powder, ground cumin, garam masala
Salt to taste
Fresh curry leaves to tuck between the involtini (optional)

Method
Simmer the chana dal in water until tender. You don’t want it to turn to a mush. Drain and set aside. The chana dal will keep in the fridge for several days.

To make the aubergine ‘wraps’:
Heat the oven to 170C
In a small bowl, mix together the pomegranate molasses, red miso and oil. Paint each slice of aubergine with the mixture on both sides. Lay them on a non-stick baking tray.
Place in the oven for 20 mins or until softened. Remove and set aside. They will keep happily, stacked in a box in the fridge for a few days.

To make the tomato sauce:
Soften the chopped onion in oil and add the garlic/ginger paste. Add a little water and allow to simmer gently for 5 mins adding more water if required.
Add the chopped tomatoes, spices and miso paste and mix well.
Simmer gently for 20 mins or more to reduce the sauce by a third. Add salt to taste. The sauce will keep fro several days in the fridge.

To make the involtini:
Heat the oven to 180C
Place the cooked chopped spinach and chana dal and spices in a bowl and mix thoroughly. Add salt to taste.
Place a generous amount of the mixture on each slice of aubergine and roll up (it looks prettier if the stuffing sticks out a little on each side).
Place the tomato sauce in the base of an oven proof dish and add the involtini. Brush the tops with a little vegetable oil. Tucking a curry leaf between each one (if using)
Cook in the oven for 20 mins.

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Last edited:
This vegan dish makes a good light lunch with some crusty bread on the side. The flavours are intriguing and contrasting, using earthy Indian spices with miso and sweet & sour pomegranate molasses. Use more chilli if you want a spicier tomato sauce.

View attachment 28857

Ingredients (makes 5 to 6 involtini)
For the aubergine ‘wraps’
1 x aubergine thinly sliced from stem to base
1 tbsp pomegranate molasses
1 tbsp red miso paste loosened with a little water
1 tbsp vegetable oil

For the tomato sauce

1/2 large onion, chopped finely
1-2 tbsp vegetable oil
1 tbsp garlic and ginger paste (or grated fresh garlic and ginger)
1 x 400g tin chopped tomato
1/2 tsp turmeric
1 tsp ground coriander
1 tsp Kashmiri chilli powder
1 heaped tsp red miso
Salt to taste

For the filling
50g chana dal
50g (cooked weight) spinach, finely chopped
1 tsp each of ground coriander, amchar (dried mango) powder, ground cumin, garam masala
Salt to taste
Fresh curry leaves to tuck between the involtini (optional)

Method
Simmer the chana dal in water until tender. You don’t want it to turn to a mush. Drain and set aside. The chana dal will keep in the fridge for several days.

To make the aubergine ‘wraps’:
Heat the oven to 170C
In a small bowl, mix together the pomegranate molasses, red miso and oil. Paint each slice of aubergine with the mixture on both sides. Lay them on a non-stick baking tray.
Place in the oven for 20 mins or until softened. Remove and set aside. They will keep happily, stacked in a box in the fridge for a few days.

To make the tomato sauce:
Soften the chopped onion in oil and add the garlic/ginger paste. Add a little water and allow to simmer gently for 5 mins adding more water if required.
Add the chopped tomatoes, spices and miso paste and mix well.
Simmer gently for 20 mins or more to reduce the sauce by a third. Add salt to taste. The sauce will keep fro several days in the fridge.

To make the involtini:
Heat the oven to 180C
Place the cooked chopped spinach and chana dal and spices in a bowl and mix thoroughly. Add salt to taste.
Place a generous amount of the mixture on each slice of aubergine and roll up (it looks prettier if the stuffing sticks out a little on each side).
Place the tomato sauce in the base of an oven proof dish and add the involtini. Brush to tops with a little vegetable oil. Tucking a curry leaf between each one (if using)
Cook in the oven for 20 mins.

View attachment 28858

View attachment 28859

They are wonderful, indeed
On my 'to do list'
 
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