Planda go Pláta - Ubhthorthaí le Humas Biatais (Aubergine with Beetroot Hummus - Vegan🌿)
Do cheathrar/ Serves 4
Ubhthoradh
2 ubhthoradh mór
50ml ola olóige
Spbh cuimín meilte
Spbh sumach meilte
Tsp cearbhas meilte
Tsp salann
Aubergine
2 large aubergines
50ml olive oil
Tbsp ground cumin
Tbsp ground sumac
Tsp ground caraway
Tsp salt
Líonadh
Ola lus na gréine
2 dhuilleog labhrais
½ maide cainéil
Tsp púdar feinigréig
Spbh síolta cuimín
Tsp síolta cearbhais
Spbh sumach
Spbh de phaiprice deataithe
Tsp síolta finéil
Spbh lus an choire meilte
1 oinniún gearrtha i slisní
2 phiobar glas, gearrtha ina gceithre chuid, gan síolta agus gearrtha i slisní
100ml uisce
70g purée trátaí
3 spbh molás pomagránaite
2 spbh miontas úr mionghearrtha
Spbh lus mín triomaithe
Salann
200g tófú mionbhrúite
Tsp donnúchán súlaigh
Spbh lán de phúdar muisiriúin
Spbh tamari
Filling
Sunflower oil
2 bay
½ cinnamon quill
Tsp fenugreek powder*
Tbsp cumin seeds
Tsp caraway seeds
Tbsp sumac
Tbsp smoked paprika
Tsp fennel seeds
Tbsp ground coriander
1 onion sliced
2 green peppers, quartered, deseeded and sliced
100ml water
70g tomato puree
3 tbsp pomegranate molasses
2 tbsp chopped fresh mint
Tbsp dried dill
Salt
200g crumbled tofu
Tsp gravy browning
Heaped tbsp mushroom powder
Tbsp tamari
Humas
200g biatas folúsphacáilte
50g tahini
1 canna sicphiseánach [an leacht san áireamh]
Sú agus craiceann líomóide móire amháin
50g molás pomagránaite
50ml ola olóige
Salann de réir mar is gá
Roinnt duilleog mhiontais
Hummus
200g vacuum packed beetroot
50g tahini
1 tin chickpeas [including the liquid]
Juice and zest 1 large lemon
50g pomegranate molasses
50ml olive oil
Salt to taste
Few mint leaves
Maisiúchán
Síolta pomagránaite
100g gallchnónna tóstáilte
Duilleoga miontais úra
Ag teastáil uait; 1 sáspan meánmhéide, 1 friochtán 26cm, tráidire líneáilte le párpháipéar x 2, cumascóir
Garnish
Pomegranate seeds
100g toasted walnuts
Fresh mint leaves
You will need; 1 medium saucepan, 1 26cm frying pan, parchment lined tray x 2, blender
Modh
Method
I dtús báire, cuir na gallchnónna ar bogadh in uisce fiuchta agus fág i leataobh iad. // Déan dhá leath de na hubhthorthaí agus déan iad a scoradh i bpatrún cliathach, .. fág an barr orthu. // Measc an ola olóige, .. sumach, .. cuimín, .. cearbhas agus salann le chéile i mbabhla beag. Cuir roinnt de seo go fial ar bhun agus barr na n-ubhthorthaí le scuab thaosráin .. agus lena dtaobh gearrtha suas cuir in oigheann atá téite roimh ré iad ag 190 céim ar feadh tuairim is 20 nóiméad. // Bí cúramach gan iad a róchócaráil, .. ní mór dóibh a bheith bog ach gan a bheith ag titim isteach orthu féin.
Firstly, soak the walnuts in boiling water and set aside. Half and score the aubergines in a criss cross pattern leave the tops on, In small bowl combine the olive oil, sumac, cumin, caraway and salt. Brush the aubergines liberally with a pastry brush on the tops and bottoms and place them cut side up in a preheated oven set to 190 degrees for about 20 minutes, careful not to overcook they need to be tender but not collapsing in on themselves
Meanwhile heat a little oil in the saucepan and fry off the 9 spices next in the list just for a minute or so to release their aroma, drop in the onion and sweat over medium heat for 2 minutes, add the green peppers along with the 100ml water. Lower the heat to medium and leave the mixture to sweat for about 15 minutes over a medium heat until everything is cooked, and the liquid has evaporated.
Heat a little sunflower or rapeseed oil in a frying pan and add the tofu crumbles in an even layer. Do not disturb the pan for a couple of minutes as you want the moisture to evaporate out of the tofu and for it to brown underneath slightly. Whisk the tamari, browning, mushroom powder and add it to the pan, stir it through until everything is coated, you want a dry flavoured tofu, remove from the heat and set aside. Add the tomato paste, pomegranate, herbs and seasoning to the pepper mix, season to taste and add the tofu crumbles. Remove from the heat. Your aubergines should be ready at this stage too.
Divide the mixture between the 4 aubergine halves, spooning it into the slashes and mounding it so it is evenly distributed. Drain the walnuts and put them on an oven tray. Place the tray of stuffed aubergines and the tray of walnuts into the oven for about 15 to 20 minutes. [walnuts lower shelf, aubergines middle]. Meanwhile make the hummus place all the hummus ingredients into the blender and blend until smooth, adjust seasoning. Serve the aubergine on top of the hummus garnished with walnuts, pomegranate seeds and fresh mint.
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