Jackfruit is the vegetable meat substitute of the moment. We were allowed to share a delicious recipe of stuffed aubergines from Jessica Lek's book Jackfruit. Enjoy your meal!
From 9 to 15 March it is the Week without meat. On Santé we are going to share a lot of recipes without meat. This recipe for stuffed aubergines with jackfruit and yogurt sauce from Jessica Lek's book Jackfruit is therefore a great start to the week!
Vegan, preparation:50 minutes + marinating:30 minutes for 4 people
Ingredients
- 4 aubergines
- 1-2 tbsp white miso
- 1 tbsp lemon juice
- 5 tbsp vegetable oil + extra
- 2 tbsp ginger syrup
- 1 clove garlic too, grated
- 1 tbsp baharat
- 1 can of young jackfruit (550 g), rinsed and drained
- 1/2 tsp cayenne pepper
- salt and freshly ground black pepper
- 4 tbsp liquid tahini
- 4 tbsp (coconut) yogurt
- 4 tbsp pomegranate molasses
- 1 tbsp lime juice
- 2 tbsp jalape.opepers, sliced
- 25 g shelled pistachios, for garnish
- 4 tbsp coriander leaves, for garnish
- ½ tsp pul biber, for garnish
Preparation
- Preheat the oven to 190°C. Halve the aubergines lengthwise. Cut them crosswise with a sharp knife halfway through.
- In a bowl, beat the miso with the lemon juice, 3 tablespoons oil and ginger syrup and stir in the garlic and baharat. Dilute with some hot water if necessary. Coat the slits and cut surface of the aubergines with the marinade.
- Finely chop the jackfruit and fold it into the remaining miso marinade in the bowl. Sprinkle in the cayenne pepper, toss the jackfruit and the remaining marinade over and cover with aluminum foil. Let marinate for 30 minutes.
- Place the aubergines on a baking tray lined with baking paper and roast them in the preheated oven for 20 minutes until the flesh is very soft. Let something cool. Carefully scoop out some of the pulp with a spoon. Finely chop the jackfruit pieces.
- Heat 2 tablespoons of oil in a frying pan and fry the jackfruit on medium heat for 10 minutes until crisp. Stir in the aubergine pieces and warm through. Sprinkle with salt and freshly ground pepper to taste.
- Beat the yogurt with 2 tablespoons of the pomegranate molasses and the lime juice. Garnish the aubergines with a dash of yoghurt sauce, the jalapeno peppers, pistachios and coriander. Pour over the rest of the molasses and sprinkle with the pul biber. Add the rest of the yogurt sauce.
More jackfruit recipes? You can find them in Jessica Lek's book Jackfruit.
