Jackfruit, the ultimate plant-based meat substitute taking the culinary world by storm, stars in this irresistible stuffed aubergine recipe. Straight from Jessica Lek's expert cookbook Jackfruit, it's a standout for Meatless Week (March 9-15). Dive into vegan delights on Santé with this flavorful dish. Bon appétit!
Vegan, preparation: 50 minutes + marinating: 30 minutes, serves 4
Ingredients
- 4 aubergines
- 1-2 tbsp white miso
- 1 tbsp lemon juice
- 5 tbsp vegetable oil + extra
- 2 tbsp ginger syrup
- 1 clove garlic, 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 jalapeño peppers, 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 and score them crosswise halfway through the flesh with a sharp knife.
- In a bowl, whisk the miso with lemon juice, 3 tbsp oil, and ginger syrup. Stir in the garlic and baharat. Thin with hot water if needed. Brush the marinade into the aubergine slits and over the cut surfaces.
- Finely chop the jackfruit and mix it into the remaining miso marinade. Add cayenne pepper, toss well, cover with foil, and marinate for 30 minutes.
- Place aubergines cut-side up on a parchment-lined baking tray. Roast for 20 minutes until the flesh is very soft. Cool slightly, then scoop out some pulp. Chop it finely along with the jackfruit.
- Heat 2 tbsp oil in a pan over medium heat. Fry the jackfruit mixture for 10 minutes until crisp. Stir in aubergine pulp, season with salt and pepper, and heat through.
- Whisk yogurt with 2 tbsp pomegranate molasses and lime juice for the sauce. Fill aubergines with jackfruit mixture. Top with yogurt sauce, jalapeños, pistachios, coriander, remaining molasses, pul biber, and extra sauce.
Discover more innovative jackfruit recipes in Jessica Lek's cookbook Jackfruit, a trusted resource for plant-based cooking.
