Rosemary oil Vegetarian Eggplant With Pistachio Nuts

Written by Kenneth Lee 2020-09-18

Table of Contents:

Vegetarian Stuffed Eggplant with Esti Greek yogurt

Vegetarian Stuffed Eggplant are a greek classic. I serve them here with plain, thick Greek yogurt, produced by Esto Foods, one of the sponsors of My Greek Table on Public Television.

Rosemary oil Vegetarian Eggplant With Pistachio Nuts

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Video taken from the channel: Diane Kochilas

Spicy Eggplant / Pepper Eggplant VEGAN ( Hakka ) Episode 936

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In today’s recipe I share with you my version of Hakka’s popular Spicy Eggplant. I hope you enjoy and leave me your comments I want to hear from you. ��.
1 medium eggplant cut into cubes.
2 cups oil for frying.
4 tbsp corn starch.
Salt to taste.
20 bird peppers or chilli peppers.
2 tsp olive oil.
1 tsp sesame oil.
1 tbsp ginger.
1 tbsp minced garlic.
1 tsp pepper flakes.
1/2 tsp light soy sauce.
3 chilli peppers chopped for garnish.
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Eggplant Steaks w/ Pistachios Tapenade | Vegan

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❤ OPEN FOR MORE INFO!
For Business Inquires:
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Become a Patreon:
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Full Recipe: https://www.veggierose.com/single-post/2019/09/11/Eggplant-Steaks-with-Pistachio-Tapenade.
BEST VEGAN RECIPES FOR YOUR FAVS.
THE BEST TASTING Vegan Steak Recipe https://youtu.be/pq3ab6f35h0.
Vegan Calamari & Shrimp https://youtu.be/i9B8rfwiWq0.
Vegan Cauliflower Wings | 2 Ways https://youtu.be/8JJBTq9xX94.
Vegan Chicken Tenders/Nuggets https://youtu.be/VtT7eYpQkCc.
Easy Basic Vegan Sausage Recipe https://youtu.be/zpHNyUeQHsg.
How to Make Gravy | 5 Minute Recipe https://youtu.be/lagZYAhWMVI.
Vegan Popcorn “Chicken” Bites https://youtu.be/WrrOOMZ9rCc.
Easy Spanish Rice Recipe https://youtu.be/Es6wT5V-9sE.
Mouth Watering Vegan Ribs https://youtu.be/9qzPoc-o108.
Easy Vegan Meatballs https://youtu.be/d_s2VC0uHok.
Vegan Crunch Wrap | Taco Bell https://youtu.be/U25w0XACTlM.
Vegan Deli Meat Slices https://youtu.be/oGziUfM9IRM.
Vegan Chicken Bites | Jackfruit https://youtu.be/WZeH_wh5tCE.
Vegan Chicken Alfredo https://youtu.be/03CLIaVNTsE.
Easy Vegan Dumplings | Potstickers https://youtu.be/Bshylq5LTaQ.
How To Make | Firm Vegan Cheese | Shreddable https://youtu.be/x7hV-ed1Qm8.
How To Make | Firm Vegan Cheese | Shreddable #2 https://youtu.be/SqjYl90EUys.
#veganfood #veganrecipes #veggiefam.
❤Curious about going vegan?
Inspiring Documentaries (Can be found on Youtube or Netflix).
1. Earthlings.
2. Forks over Knives.
3. Blackfish.
4. Food Inc..
5. Meat the Truth.
6. Cowspiracy.
7. What The Health.
8. The Game Changer.
If you made it all the way to the bottom of this description comment “Veggie Fam”

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2 Most Important Staple Foods on My Plant Based Vegan Diet

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John from http://www.okraw.com/ shares with you the two most important diet staples on his plant-based raw vegan diet..
In this episode, you will learn about the two most important foods on any plant-based or non-plant based diet..
You will discover the variety of foods that John is eating this time of year in his garden or from the kitchen..
You will also learn about other foods that John eats in smaller quantities for improved health..
You will also discover what John is eating on his raw food vegan diet right now..
After watching this episode, you will learn about the two most important foods you should increase in your diet as well as other healthy foods that should be eaten in smaller quantities for better health…
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Eggplant with walnuts Georgian recipe

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Video taken from the channel: Georgian cooking with Nino

Greek Style Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia

Show Description

Μελιτζάνες παπουτσάκια.
Get this recipe with exact measurements here: http://www.dimitrasdishes.com/recipes/greek-style-vegetarian-stuffed-eggplant-melitzanes-papoutsakia.
Serves 4:
2 eggplants.
2 potatoes, peeled and sliced 1/4 inch thick.
1 small onion, finely chopped.
1/4 cup olive oil, plus 2 tablespoons.
5 small Portobello mushrooms, chopped.
14.5 ounces canned diced tomatoes, or grated fresh tomatoes.
1/3 cup garbanzo beans/chick peas.
6 Kalamata olives, sliced.
salt and freshly ground black pepper, to taste.
1 teaspoon dried oregano.
pinch crushed red pepper flakes.
about 2 cups shredded mozzarella cheese.
about 2 cups cubed feta cheese.
1/4 cup fresh, chopped parsley.
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius..
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce..
Brush inside and outside with some olive oil and season with salt and pepper..
Place on a baking tray lined with foil..
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden..
Remove from oven and set aside to cool..
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius..
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside..
Leave the oven on at 400 degrees..
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon..
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper..
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper..
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens..
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed..
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese..
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes..
Remove from oven and set aside to cool at least 10 minutes before serving..
Serve with salad and toasted hearty bread..
Enjoy!
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Read: The 7 Best Women s Sports Watches of 2020

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STUFFED EGGPLANT ��| @avantgardevegan by Gaz Oakley

Show Description

Here is the link to pre order my book http://geni.us/kT0h ��.
Hey Guys!
I have taken a quick break from season 4 recipe videos to bring you this recipe I came up with using @tidefordorganics new Sun-dried Pesto. They are a great 100% vegan, gluten free & organic company. So I was honoured when they asked me to come up with a recipe using their new pesto. It worked so well with this recipe, really bold flavours. I love charred Aubergine/Eggplant & stuffing them with this amazing filling was a winner!
Heres a link to the full written recipe
http://www.tidefordorganics.com/do-win/interesting/post/avant-garde-vegans-stuffed-aubergines/.
Please pre order my book Vegan 100 on amazon now!
Tag @avantgardevegan on Instagram if you recreate this dish..
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Music by https://soundcloud.com/lewiscullen

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Video taken from the channel: avantgardevegan

Ingredients. 1 medium eggplant, washed and cut into small chunky pieces. ¼ cup shelled lightly salted pistachios, coarsely chopped. 3 sprigs fresh rosemary, washed and finely diced. 1 tablespoon smoked paprika.

1 tablespoon extra-virgin.Preheat oven to 375°F, and coat baking sheet with cooking spray. 2. Blend pistachios in blender or food processor until finely chopped.

Transfer to plate or shallow bowl. 3. Add sun-dried tomatoes, roasted red peppers, and garlic to blender or food processor (no need to rinse), and purée until smooth. 4.

In a small bowl, mix together the harissa, goat cheese, olive oil or water, balsamic and the garlic. When you pull the eggplants out of the oven use a spoon to brush the tops with the creamy harissa sauce and sprinkle the pistachios over the top. Garnish.For this vegetarian eggplant moussaka recipe, eggplant remains the star. I also add 2 to 3 russet potatoes and 2 zucchini.

All the veggies are sliced the long way to create our different layers. Eggplant needs a little extra TLC. So we start with giving our eggplant.

Easy No-Knead Olive-Rosemary Focaccia With Pistachios. This crusty, moist focaccia requires no kneading or stretching. Vegan Meal Plan: A Week of Delicious Breakfasts, Lunches, and Dinners Roasted Eggplant With Tahini, Pine Nuts, and Lentils.11 AMAZING Vegan Eggplant Recipes for eggplant lovers and skeptics alike. Everything from stuffed eggplant to eggplant curries, there is a recipe for everyone.

Most recipes are gluten free or gluten free adaptable.In the bowl of a food processor, process pistachios, basil, cheese, lemon, and crushed red pepper flakes until a paste-like consistency. Drizzle olive oil into the feed chute until mixture comes together.

You may need more or less olive oil, depending on how you like your.1 1/4 pounds cashew nuts. 2 tablespoons coarsely chopped fresh rosemary leaves.

1/2 teaspoon cayenne. 2 teaspoons dark brown sugar. 2 teaspoons kosher salt.

But the entrees shouldn’t be missed. Fettuccine with grilled asparagus, fresh summer corn and radicchio was bursting with flavor amplified by truffle butter, pine nuts, Parmesan and fresh basil.Roast eggplant in layers soaked in olive oil in oven at 375F until well roasted and tender. Combine remaining ingredients.

Spoon evenly over eggplant and bake at 350F for 10 minutes.Oct 4, 2019 Explore evelynrrodriguez1258’s board “Eggplant recipes” on Pinterest. See more ideas about Recipes, Eggplant recipes, Vegetarian recipes.Recipe Collections 9 Rich and Silky Vegetarian Soups to Help You Weather the Winter.

Nine recipes for comforting vegetarian soups to see you through the cold days ahead.Supercook found 586 rosemary and paprika recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Rosemary Vegetarian Eggplant With Pistachio Nuts. verywellfit.com. It uses pistachio, olive oil, rosemary, eggplant, paprika.

Instructions. Preheat the oven to 275°F. Line a baking sheet with parchment paper or tin foil, or spray with cooking spray.

In a large bowl, combine the maple syrup, olive oil, cayenne, cinnamon, chili powder, and rosemary.Older, less fresh eggplant tend to be more bitter. The very large eggplant are also more likely to be bitter than smaller ones.

A little bitterness is no train smash though! It’s usually still delicious, because the other flavors (from the saltiness and dried rosemary.

List of related literature:

Combine the pistachio nuts, raisins, garlic, lemon zest, parsley, salt, pepper, and 1 tablespoon of the olive oil in a bowl.
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking by Andrew Schloss, David Joachim, Alison Miksch Chronicle Books LLC, 2010
Put the hazelnuts on a baking pan in a single layer and toast in the oven until fragrant, 8 to lo minutes.
from Heirloom Beans: Recipes from Rancho Gordo by Vanessa Barrington, Steve Sando, Sara Remington Chronicle Books LLC, 2010
Nuts may be mixed with brown sugar and rosemary, and chickpeas can be spiced with cumin and baked until crunchy.
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop, Ann Stratton HMH Books, 1997
Omit oil and substitute butter-sage mixture for roasted red peppers, ½ cup fresh parsley leaves for basil, and ¼ cup toasted walnuts for pistachios in step 2.
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen America’s Test Kitchen, 2014
Lightly dredge both sides of the eggplant slices in the almond flour mixture.
from The Ketogenic Bible: The Authoritative Guide to Ketosis by Jacob Wilson, Ryan Lowery Victory Belt Publishing, 2017
Instead of the hazelnuts, use either chopped walnuts or 100–125 g (3–4 oz) chopped mushrooms cooked in butter.
from Jane Grigson’s Vegetable Book by Jane Grigson, Yvonne Skargon UNP Bison Books, 2007
Here’s a pesto recipe using pinon nuts.
from Edible and Useful Plants of Texas and the Southwest: A Practical Guide by Delena Tull University of Texas Press, 1999
Roast the hazelnuts in a dry skillet over medium heat until fragrant and crunchy.
from The Tassajara Bread Book by Edward Espe Brown Shambhala, 2009
For a gluten-free coating that cooked up crisp, flavorful, and perfectly browned, we took a few tricks from our Eggplant Parmesan recipe.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
Process the pistachios, peas, Parmesan, basil, garlic, and ¼ teaspoon each of the salt and pepper in a blender or food processor until well combined, about 5 seconds.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Gluten-Free Grains

72 comments

Grot 2020-09-18 - 13:06

That stuffing mix…oh my…the ingredients…yummy your presentation & recipe is 5 star. xx

Aralmaran 2020-09-19 - 12:29

Looks like you just went shopping….clean the doors of the fridge..��

Axefist 2020-09-19 - 16:54

EGGPLANT!!!!!… EGGPLANT!!!!!!!… EGGPLANT!!!!!!!…. EGGPLANT!!!!!!

Shalhala 2020-09-20 - 09:42

Goodness, you have a ton of fruits and vegie. You should sell some of your home grown dried stuffs to make money. Where did you get your organic celery?

Shasius 2020-09-20 - 19:41

Wow looks amazing Dimitra. Everything you make does. Really loving these vegetarian dishes. Thank you ��

Akimi 2020-09-21 - 17:43

Im making this as I type and I dont think I will have any eggplant to finish the dish as I fry I eat. Its that good

Ishnrdin 2020-09-22 - 02:27

I love when you make eggplant, it’s one of my favorite plants to base a dish around! Thank you Gaz!

Nalmelbine 2020-09-22 - 20:59

Hey! WOW, so Wonderful and easy to follow! What plant based school did you attend? I would love to check it out!

Peridi 2020-09-23 - 07:56

Tide Ford doesn’t seem to be selling the vegan sun-dried tomato pesto anymore. Anyone know where else you can get it? Or can you substitute regular vegan pesto?

Nuadage 2020-09-23 - 15:08

Omg this aubergine dish looks amazing Gaz, I picked up a yellow sticker aubergine yesterday but didn’t have a clue how I wanted to cook it but you have just inspired me, thank you! ��

Akinokora 2020-09-23 - 21:23

how much protein do u eattt?
i think the 0.8g/kg suggestion is very very wrong
especially vegan
double especially raw vegan

Ishnmeena 2020-09-24 - 22:46

whenever he says “some amazing flavors” you know its gonna be good

Balas 2020-09-25 - 08:38

Hi Gaz! I am making as I message you thank you so much for your amazing recipes and a amazing ��‍��. Thank you I wish I could share my photo with you of your amazing recipe. Anyone that is reading this message this recipe is ��% delicious, so much flavor and deliciousness in these eggplants. OMG WOW��❤️ Much ❤️

Malaath 2020-09-25 - 14:52

YES GAZ GET THAT SPONSORSHIP GET THAT YOUTUBE MONEY U DESERVE IT YOUR VIDEOS ARE BEAUTIFUL LOVE YA HAVE A GREAT DAY <3 <3 <3

Granilv 2020-09-26 - 20:54

good reminder to eat greens and a variety of plants! ��

Didal 2020-09-27 - 01:51

Can’t wait to try this! But I do wish I had an outdoor wood oven like that one!:)

Jurn 2020-09-27 - 15:21

U can heavily salt the eggplants,leave for 1-2 hours,it’ll seep water, that’s the bitterness being extracted,u throw away the water then wash out the excess salt n then pat dry n gently squeeze to get out the salt even more…then u can fry or whatever else you’d like

Meztizahn 2020-09-28 - 06:21

Eggplant is a staple for me, love it, and this looks so delicious (except for the capers, I’m one of those that hate the taste of them).

Conju 2020-09-29 - 04:43

Love it you taste it at the completion! My mouth always waters! Will definitely order your book on my number one list for 2018!

Zurr 2020-09-29 - 10:55

This looks amazing. I find the Hakka restaurant one always tastes best hot. When its cold/room temperature it is blah. I like that I can make it on my own now. Thanks so much for this recipe! Feel I will make this today. Happy Valentine’s to meeeee (and to everyone reading this!) ��

Analbine 2020-09-30 - 06:40

Gaz, stuffed eggplant is a great idea, but selling out to sponsors I believe is not right for you. You are better than that. Keep yourself clean from those who want to ride your star to the top. Stay authentic to yourself, and do not sell out to anyone for any reason. Your obligations are to yourself and your reviewers, like me, who are interested in learning about vegan cooking, honing this skill set, and eating healthfully. Thank you.

Doomstone 2020-09-30 - 10:54

Nice. Will give it a try. But with only 2 chili peppers. My goodness, you sure use a lot. Lol

Dagdaris 2020-09-30 - 17:09

BEAUTIFUL garden! U r truly blessed!! Great video
Side note: just remember that no matter how healthfully we all may eat-
someday we will all pass away into eternity in Heaven or Hellwe must be ready to meet our Maker-are you ready?? Jesus said that He is the way the truth and the life, that no one comes to the Father except through Him…
Salvation from our sins and God’s wrath upon us, & eternal life in Heaven, all come to us as a free gift from a loving God through Jesus Christ…
Many blessings!!

Alsath 2020-10-01 - 23:50

It seems like bad ad choices to have a mouse poison commercial play at the start of a vegan video. I’m not sure how much control you have over the ads that play, but you may want to check

Blacksinger 2020-10-02 - 11:43

I’m drooling at the sight of this divine dish…i have to make it next week. Thank you so much Gaz, you are the best!!!!

Ga 2020-10-02 - 18:08

Aaaaahh!!!! I didn’t get (blame on the tray ��) how many minutes did you left the aubergines in the oven after filling them?
Btw I love your channel and I’m watching all your videos on loop on my biiiiiiiiiig hd television and I can tell that their quality is insane ��

Kelar 2020-10-02 - 23:07

YUM!!! Im definitely making this, also my husband walked in while I was watching you cooking the green Thai dish, he said you can make that for me ; ). I need your book!

Whitemaster 2020-10-04 - 06:09

You’re an dope vegan cook Kat ��

Ragestone 2020-10-04 - 17:13

How can I make that thai souce? And what is passata? Would be great If you tell about substitutes

Makelv 2020-10-05 - 08:32

Does anyone know how long you cook them once they go in with the mixture? I cannot hear how long he says to cook them.

Swordfist 2020-10-05 - 23:03

“Let’s get that tahini dressing over for a bit of…..coolness”:D:D

Aurihelm 2020-10-06 - 07:13

Fabulous recipe Gaz! I’ve really been enjoying your videos you’re rocking it! Have a great weekend xo Julie

Moge 2020-10-06 - 16:25

I know this is a vegan channel but can’t help thinking that it’ll test better with melted cheese over it

Majind 2020-10-06 - 20:49

Congrats on your move �� Your kitchen is cute nothing like having your own�� I love your channel my fav�� Keeping coming #vegan��

Grameena 2020-10-07 - 13:44

Wow, awesome! “Avant-garde” is an understatement for this eggplant recipe gem. I know I’m going to enjoy this, creative genius.

Arall 2020-10-08 - 04:45

I swear I could smell it through the phone. Looks absolutely delicious!

Faetaur 2020-10-08 - 17:44

If you don’t happen to have an eggplant on hand can you instead use a zucchini.

Nafyn 2020-10-09 - 18:16

U show invite me 4 dinner for my 70th birthday AND cook that. It looks delis!!!

Arashikazahn 2020-10-09 - 23:34

Pre-ordered your book yesterday, let’s just say I am excited!!

Felohelm 2020-10-10 - 06:50

is purslane one of the milder tasting or the stronger tasting greens?

Anarara 2020-10-11 - 15:54

Yesterday we made these fabulous eggplants for dinner and they are amazing!!! I had to make my own homemade pesto because I live too far to get the one you used but it was easy to find a recipe and now I’m going to use the rest of it in a minestrone soup… Keep up the good work!!!

Mavelace 2020-10-11 - 19:46

All your recipes remenber me a touch of Italy! Love them all! Kisses from Italy! We follow Gaz!

Tagis 2020-10-12 - 15:12

This looks so good! But I don’t have access to the pesto:( any good recipes to replace the bought one!?

Kerahuginn 2020-10-13 - 08:39

You are amazing!. Looove your videos! Great cooking style, great talent!. ��

Thordigas 2020-10-13 - 20:11

That is everything that FALL is made of. I’ll give it a go and let you know my results.

Shadowhammer 2020-10-13 - 23:26

Never cooked with eggplant but this looks amazing! Will have to give it a try some day

Nuariel 2020-10-14 - 17:02

how about a refreshing beverage recipe for all the thirsty people in the comment section?

Kagat 2020-10-15 - 06:54

Thanks for your wonderful eggplant dish! Can I replace mushroom in can instead of fresh mushroom? Because we dont have fresh mushroom.

Rainworker 2020-10-15 - 15:29

It’s like Heaven! I really want to clean his fridges for him:)

Cowyn 2020-10-16 - 16:55

Help us Americans who might have different names for certain vegetables. Please post the alternate names if you can.

Tatilar 2020-10-16 - 19:55

I was alredy done eating but all these beautiful videos make me hungryy

Gom 2020-10-17 - 01:51

What a wonderful recipe! I enjoy the videos in the patio/garden environment. Thanks for sharing.

Gravelweaver 2020-10-18 - 09:31

Hey Gaz, like everytime it looks amazing!!!! what about the Pesto, cant buy it in Germany. Is it similar like red thai base? Or how can I imitate this paste? greetings

Landaginn 2020-10-18 - 23:49

Thank you for sharing this recipe, I’m definitely going to try it!

Hellbrew 2020-10-19 - 14:07

am I the only one whos kind of turned on when he says aubergine?

Mejin 2020-10-19 - 16:09

Thanks for the informative videos! If I were you I would put those nuts and seeds in the freezer to help them stay fresh longer.

Balladori 2020-10-20 - 16:00

This looks like a savory and delicious recipe! Perfect for this cool fall weather that we are starting to get where I live! Can you do a video on how you make homemade tomato pesto please? I would love to try it

Pegrinn 2020-10-21 - 01:02

I LOVE THIS! I LOVE YOU! I’ve told all of my vegan friends about you and post your vids on vegan group pages whenever I can.

Ghonius 2020-10-21 - 19:32

oo, you’re back in Wales??……………. well, you do have nice weather there:) if it’s Wales;

just a question: so is your accent not one of the…’London accents’?

Thorgalore 2020-10-22 - 01:43

This looks like a banger! Was trying to think of some creative recipes for my stockpile of quinoa and eggplants. Thanks:)

Balladorne 2020-10-22 - 23:15

I love anything with eggplant!! Another recipe winner!! Oh and awesome sweatshirt!!

Vushicage 2020-10-23 - 07:16

Hello Diane, is there a good replacement for the grape molasses?

Moron 2020-10-24 - 01:04

Heyyyyy. I saw eggplant and had to click superfast ��to see what this is giving….I was just now on IG on the vegan blogs looking for new dinner ideas #NotificationGang

Gravelscar 2020-10-24 - 07:56

I shall join this party on Xmas day when my vegetarian daughter comes for our festive meal. Thanks and best wishes ��

Cejurus 2020-10-24 - 19:15

Shredded mozzarella cheese( Greek)???????????????????????????

Nalmedar 2020-10-24 - 23:35

Apart from your fab recipes, is the joy you bring to the cooking process and taste test afterwards! Such fun, with amusing commentary… great.

Tegul 2020-10-26 - 05:02

Thank you dear, it looks perfect, shall i mix an egg into the dough? Because my dough is not that tender whenever i make khinkali ��

Dawnbringer 2020-10-26 - 17:14

I love u John….ur great……a real man
I wish all my brothers were like u!!!
U r such a good example……i hope u get the woman beyond ur dreams……hey….u could do an advertisement for a bitchen girlfriend…..just put it out there on a video……tell the world what us love in a woman……people will love it & hey if u did a video asking for what u want u have an excellent chance of getting it…….

Coilv 2020-10-27 - 09:47

I made this for dinner tonight and it’s incredibly delicious!!! Everyone loved it, even the carnivores! Thank you!

Saithidar 2020-10-27 - 22:33

Will have to try this! Looks delish! I’ll have to use cauliflower instead of potatoes. Love your videos!☺

Zulkit 2020-10-28 - 02:27

From one Greek girl to another, I never grew up with this dish!I I Love it! I also have a channel with Mediterranean recipes:) Check it out:D

Oghmarne 2020-10-28 - 16:30

Good gob but no cheese because we are fasting for easter Dimtria

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STUFFED EGGPLANT ��| @avantgardevegan by Gaz Oakley