Vegetarian Osaka Recipe
When I thought of this recipe I remembered my grandmother’s kitchen, she always made pickled eggplants. In addition, she was very curious and I asked her if more dishes could be made with aborigines, she told me about this dish and immediately she began to cook.
Well, we have made a new version that we had never made before. In this case, the vegetarian mousse recipe contains chickpeas, lentils, and black beans. A good choice for both lunch and dinner. Do you want to cook with us? We assure you that you will make a plate to lick your fingers. Go for it!
Ingredients to make Vegetarian Osaka:
- 1 unit of eggplant
- 1 unit of zucchini
- 2 units of onions
- 2 units of tomatoes
- 2 cups of cooked legumes
- 1 tablespoon of oil
- 1 clove garlic
- 1 pinch of salt and pepper
- 1 pinch of mild curry
- 3 tablespoons of natural yogurt
How to make Vegetarian Osaka:
1.To make a meatless eggplant mousse, you must first chop the onion into cubes and pour them into a pot or a high frying pan with 2 tablespoons of oil. We point out that they should be transparent and a little golden.
2.Add the legumes and when 3 minutes have passed, add the tomato already cut into cubes with the seeds and all its nutrients. You should cook the tomato for 5 minutes. Next, add the salt, pepper, curry and lastly, the minced garlic. Let it cook for a few minutes so the flavors meld. Once all the ingredients are mixed, turn off and reserve.
3.Cut the eggplant and zucchini into thin slices, and then add salt and pepper.
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4.In a pan with a little oil, cook the aborigine and zucchini on both sides until they are completely browned.
5.When everything is cooked, in a baking dish, grease the container with oil and use a layer of the cooked aborigines. Next, add the vegetable filling and the cooked zucchini on top.
6.When the cake is ready, add the natural yogurt on top and take it to the oven to brown it. And ready to savor this delicious vegetable mousse!
Tips for cooking eggplants
One hour before cooking the aborigines, you should remove them from the fridge to release the whey they contain, as it is very bitter. Next, wash them very well and let them drain in a colander and then put them on the grill.
