Preparation of baba ganoush soup with aubergine and fried seitan
Preheat the oven to 250 °C.
In the mean time, halve the aubergines, make criss-cross incisions in them and rub in with olive oil. Season them with fleur de sel and pepper and cook in the oven for around 40 minutes.
Remove from the oven and scoop out the flesh.
Puree it together with the vegetable bouillon and the other ingredients.
Peel the garlic, cut it finely and cook it in some olive oil until it turns golden.
Cut the seitan into strips and add, frying until they are slightly crispy.
Serve the soup with sprigs of parsley, lemon juice and the seitan strips. Enjoy!!
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Extra information
Recipe suitable for:4 people
Difficulty:
Preparation time:20 minutes
Preparation time:10 minutes
waiting time: 40 minutes
Total preparation: 70 minutes
Type: Appetizer, Lunch, Soup
Used products
Read more about the Bertyn products that were used in creating baba ganoush soup with aubergine and fried seitan.
Baba Ganoush is a dip that originates from the Middle East and it can often be found in the more exotic supermarkets. But the taste of home-made Baba Ganoush is incomparable to the ready-made varieties. And it is often healthier to make your own Baba Ganoush too.
Baba Ganoush, a Mediterranean delicacy, used in soup in this recipe
Baba Ganoush is made with aubergine that is prepared under the grill or in the oven, after which its purple peel is removed and it is pureed. This is then combined with a little pepper and fleur de sel, olive oil and some lemon juice. Then herbs such as garlic and parsley are added for more flavour. Baba Ganoush can be savoured as a healthy snack, a hors d’oeuvres with bread or as a meze with a variety of other Mediterranean dishes. In this recipe Baba Ganoush is also used, but this time in soup. The soup perfectly highlights the delicious flavour of the aubergine.
Stefano Vicinoadio
Who is Stefano Vicinoadio?
Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.
Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle
His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian
Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!
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What fans say about Bertyn
Barbara Simonsohn
Reiki-Master and Author of many health books
Bertyn Seitan is by far the most delicious one I ever tasted! Congratulations!
The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!
