Grilled Eggplant Stuffed With Mushroom Walnut Pâté, Tomato Sauce and Quinoa: Vegan Recipe

Are you hungry!? It's time for one of my home-brewed, self-inspired, original dishes! This is one that happened last year during an eventful evening whilst trying to decide what I could combine with my mushroom pâté that I love so much. Then a flash of inspiration led me to the discovery of what I can honestly say is a totally delicious dish. You know how there are some dishes that you never forget, even if you don't have it again.. I think this is one of them!

Before I start, I would like to mention that you will see refried beans mixed up with the tomato sauce. I did this because I had soaked them and really wanted some beans! It was a long shot, and to be honest it didn't work nearly as well as just using a well-cooked tomato base. So, please ignore that part unless you are also a kidney bean fan!

What you will need:

Walnut & Mushroom Pâté

• 250 grams of Mushrooms
• 1/2 Cup of Walnuts ( i used too much, i always do it!)
• 2 onions
• Olive Oil
• Salt & Pepper to Taste

Tomato Sauce

• 8 x Tomatoes
• 1 x Onion
• Garlic (to taste)
• Quinoa
• Coriander to Garnish
  
• 1/2 teaspoon Cumin powder

Grilled Aubergine

• 2 x Aubergines ( bigger the better)
• Olive Oil
• Salt
• A Griddle or Grill

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How To Make It!

Walnut & Mushroom Pâté

1. Cut onions into large pieces and sauté with some olive oil
   
   
2. Keep mixing and frying on medium to high heat until you get a good amount of browning. This helps a lot with the taste of the pâté.
   
   
   
   
3. Now add a table spoon of water and add to the onions. Using a wooden spoon rub the tasty brown char on the pan into the water so that it is dissolved.
4. Add the chopped mushrooms!
   
   
5. Mix well and fry on medium to high heat. Add 2 teaspoons of salt and cover and cook until the mushrooms are browned. If the mushrooms release too much water just cook it uncovered until it is almost dry.
   
   
6. Add pepper and more salt to taste.
7. Grind the entire mixture into a smooth paste and set aside.
   
   

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Tomato Sauce

1. Heat some Olive Oil up in a pan and add the diced onion and fry on medium heat until translucent.
2. Add the diced tomatoes and cook on medium to high heat for a few minutes.
3. Add salt and cover and cook on medium to high heat for 10-15 minutes.
   
   
   
   
4. When ready the mixture will have reduced and should be a deep red colour.(ignore the refried beans in the image above!).
5. Add the cooked quinoa, mix well and set aside.
   

Grilled Aubergine

1. Peel the aubergines leaving some stripes of skin.
   
   
2. Slide into thin strips around 5mm thick.
3. Rub each side of the aubergine slices with salt and olive oil.

4. Grill on high heat until tender. If they are too thick you may need to finish them off in a covered frying pan.
   
   
   Now it is time to assemble the dish!

   Simply take one aubergine slice and very gently add a thin layer of mushroom Pâté. Then add another layer of the tomato sauce. Then very carefully roll it up and place it on a plate with the seam side down. Then place them in a pretty pile and you are ready to eat! I had mine with some turmeric rice. Mmmmm. TOO GOOD!