Vegan Melanzane with Pistachio

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Here’s a Sicilian masterpiece reinterpreted the Beanstalk style! Vegan Melanzane with pistachio – a tasty appetizer made with delicious eggplants coated with a pistachio and panko mix, layered with vegan cheddar and baked to perfection in a sweet tomato sauce. Simply divine!

Video recipe:

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

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Course: Appetizer

Cuisine: Vegan, Italian

Servings: 3-4

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INGREDIENTS:

🌱1 eggplant (large)

🌱100 g. pistachio

🌱500 g. panko

🌱Salt & pepper to taste

🌱2 garlic cloves

🌱100 g. vegan cheddar

🌱250 g. tomato sauce

🌱Fresh Basil

🌱Olive oil for cooking

How to prepare it:

  1. Add the pistachio in a blender and mix until you obtain a fine powder
  2. Add the pistachio powder on a plate and combine it with panko, salt & pepper
  3. Cut the eggplant into round slices and coat each slice with this mix
  4. Cook each slice in a pan with a little bit of olive oil until they turn golden-brown
  5. On a baking dish, mince the garlic, top it with the tomato sauce and mix well
  6. Then, add a layer of eggplant slices, 1 layer of vegan cheddar and repeat this layering until your baking dish is full
  7. Add some fresh basil in the tomato sauce
  8. Bake everything in the oven for about 30 minutes and your amazing melanzane with pistachio is ready to be savoured!

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