In the last post we shared the recipe for sunflower seed milk. We mentioned that the sunflower seed pulp can be eaten in spoonfuls without any added ingredients, just the way it is, since it’s delicious. But in Chufamix we love to experiment and recycle pulps in delicious vegan dishes, we’ve got to work using traditional Arab cooking recipes.
In our house, our favourite dish was an aubergine purée called Mutabal or Baba Ghanoush. So, here’s the recipe of how to make this delicious vegan purée using the leftover sunflower seed pulp. It is very easy to make and is excellent for spreading on a bit of crusty breadyor to eat with vegetable crudités (celery, carrot…).
- 100 grammes of sunflower seed milk pulp
- 1 baked aubergine
- 2 cloves of garlic
- the juice of half a lemon
- 1 teaspoon of cumin
- 3 tablespoons of virgin olive oil
- 1 tablespoon of tahini (optional)
- a pinch of salt
- Pre-heat the oven to 180ºC. Cut the aubergine in half and bake it until the flesh can be easily removed from the skin.
- Remove from the oven and when cold scoop out the flesh using a spoon and throw away the skin.
- Put the aubergine flesh into a bowl together with the sunflower seed milk pulp and the other ingredients and mix with the hand mixer.
- Try it and season to taste, adding more spice if desired.
- Keep in a jar in the fridge. It will last at least 4-5 days.
Tips and alternatives
If you don’t have an oven, there is another way of baking the aubergine. First, remove the skin and then cut it into 1 cm thick slices. Then put it on the grill covered with a lid so that it cooks quicker and is juicier. In a few minutes the aubergine will be ready for putting in the mutabal.
Enjoy it with health and happiness!