Virtual vegan potluck! -Crusted aubergine with roasted red pepper and garlic spread

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Sooooo, here we go, it’s the Virtual Vegan potluck, I’m at the top of the list…. I feel like I should make a speech or something?? But don’t worry I wont, I will just say its awesome to be part of something that has so many great blogs coming together, don’t ya think so? Hope to get to know you guys a lil’ better! Now onto what I’ve brought to the potluck! I’ve brought some juicy slices of aubergine crusted in semolina and herbs, stacked with roasted sweet pointed red pepper and lettuce on top of a rather rustic looking slice of ciabatta with a super creamy roasted garlic and red pepper tofu spread (it makes a great dip too!). If you just wanted to make the spread (which I suggest you do, I’ve already made another batch) just use the whole of both the roasted peppers, and proceed with the recipe as normal. Store it in a jar in the fridge and you can serve it as a dip for guests. Great in sammiches where you would usally used hummus (not that I don’t love you hummus, just, we need to take a break). Now everyone enjoy the potluck!

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Ingredients:
6x 1/4 inch slices aubergine
olive oil for brushing
6 tbsp semolina
3 tsp nutritional yeast
3 tsp dried mixed herbs

2 sweet pointed peppers, halved width wise, deseeded and each half quartered
6-8 cloves garlic, NOT peeled
3 tsp ground cumin
1/2 tsp red pepper flakes
2 tsp dried coriander
1 tsp dried mixed herbs
1 tbsp red wine vinegar
1/2 block of silken tofu
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
6 leaves of little gem lettuce

1 ciabatta, sliced in half lengthwise, then slice each half into 3 pieces

red lentil dip spread tofu vegan
Method:

Preheat the oven to 200c/400f. Take a roasting dish and toss the red pepper and garlic cloves in olive oil, sprinkle with salt and pepper, and roast in the oven for about 20 minutes until the peppers are nicely roasted. Whilst the peppers roasting, rub the aubergine Β with a little salt and some black pepper, brush with olive oil. Grab a shallow dish and combine the semolina, herbs and nutritional yeast with a fork, gently press each side of the oiled aubergine into the mix, then transfer to a lined baking sheet and bake for about 20 minutes in the same oven as the peppers. Once the peppers are done, reserve 6 piece of the pepper and add the rest to a food processor, remove the garlic from the skins and add to the processor with the cumin, red pepper flakes, coriander, mixed herbs, red wine vinegar and silken tofu, salt and pepper. Blend until smooth. Dollop the roasted garlic/red pepper/tofu spread onto the ciabatta slices and top with a leaf of lettuce, one of the reserved pieces of roasted red pepper and finally the crusted aubergine.
virtual vegan potluck

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88 thoughts on “Virtual vegan potluck! -Crusted aubergine with roasted red pepper and garlic spread

  1. Happy Virtual Vegan Potluck 3.0 Day! I love savory spreads, it was yum, and it’s amazing to see a homemade one! I would love to make this with raw nuts, instead of silken tofu, and I bet that will be amazing.

    β™‘ rika, vegan miam
    http://www.veganmiam.com
    β˜… we travel + eat vegan blog β˜…

  2. Wow! That looks so totally delicious! I’m not even a big fan of aubergine, but I think I could enjoy it if it’s semolina crusted like that. πŸ™‚

  3. Speech! Speech! You’ve outdone yourself and I love that you start the lineup! Those look like some very tasty sammiches my friend! So happy to have you here!

  4. Divine! Divine! Fabulous!

    What a great spread & what a lovely build vegan sandwich! Even that it is breakfast time over here, I want one big sandwich , please! Waw, even! My lunch for today! xxx

  5. That spread looks AMAZING Alex…I knew you would rise to the occasion and you most certainly did. A great entry point for the wonderful rabbit hole of The Virtual Vegan Potluck πŸ™‚

  6. Definitely a great first dish – I’m craving crusted aubergine and pepper spread at 10 am – I think your job is done! πŸ™‚

  7. Such a beautiful looking sandwich. From what I’ve seen of the potluck so far, I’ll be adding lots of recipes to my ever growing list of recipes that I must try.

  8. That aubergine looks incredible! And your comment on hummus made me laugh a lot because I’m always saying that. I love hummus, but I need sometimes I just need a break! Great job on starting out the potluck!

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