Great that Jill introduce us to vegan recipes from other countries. As long it's vegan WFPB I will eat regardless where the recipe comes from. It's a beautiful thing to see. Love 🥰 the video and love 💞 Jill and the Whole Food Plant Based Cooking show 😍.
I just made this recipe last night, and we were amazed at how delicious it is! We are not vegan, but are looking for exciting ways to prepare vegetables. Jill’s videos have been awesome. Thanks, Jill!
I am saving up to buy both of your books. I have been watching several vegan cooking channels, and I have been loving yours and a handful of a select few. I love that you listen to your subscribers to introduce other international dishes.
I bought two eggplants on sale the other day and made Jill's Eggplant Curry which will be part of my recipe rotation. So good!! But I noticed this Afghan dish, and my curious tastebuds just had to try itI 😊Made this last night and LOVED it!!! Jill is right: the chopped mint really enhances the flavors!! It is such a delight discovering your recipes, Jill!!!! I'm eyeing the Mushroom Noodle Bowl now!!! Can't wait to try this one once I find the right mushrooms!!! A gazillion thanks!❤
I just made this tonight and OMG!!!! It is absolutely delicious. And I agree, the mint elevates it and complements the dish. Thank you for another healthy vegan dish. 🎉🍆❤️
I made this tonight. Amazing how such a simple dish could taste so delicious! I think this is my favourite WFPBCS recipe to date and I will happily double or triple it and serve it to guests. Yum, yum, yum! I'm now keen to hunt out more Afghan recipes.
I recommend using home made peanut curd on top, and also one can use dried mint if fresh mint is not available. In Asia where tumeric is used in many dishes every day, we always fry it with onions or garlic for a very short while to allow its aroma and color to develop. We never add tumeric directly into the stew. They have discovered today that also medicinal qualities of tumeric becomes available to our body only if it is fried a little.
Hi Jill. Just an FYI….the printable recipe has a couple of typos. Please see #9 and #10 of the instructions and you will see what I mean. Great recipe though. Looking forward to trying it. Thank you.
Hello, firstly thanks for your contents! I follow you since 2 days and I already love the channel! I am vegan since 1 year and I'm quite into cooking but this is a whole new level! I didn't even know such a kitchen existed 😍 I'll definitely keep supporting and I hope you'll keep posting! However, sadly I missed the crowd found, is the book unavailable then? Or you plan to make another kick-start? Finally, regarding this recipe, is there a specific reason why you don't add the mint to the tomato sauce? Cheers! 💚
Hello Silvia , We are working on some options to publish our cookbook and will make a post when we figure it out. About the recipe. I learned this version with the mint as a garnish from our Afghani friend
Thank you very much Jill. I can't wait to try it. I have lots of mint in my garden as you say so easy to grow. I always cook eggplant whole in my air fryer so I'll adapt the recipe a little. You're a star! 💜
Hi! I'm wondering what type of mint you grow. I'm not so fond of mine. :-) I love melty, well cooked eggplant, so will give this a try! I've never not salted and drained it, so this will be new for me it more ways than one.
Complement has an FAQ on their website with details for international orders. It looks like they do ship some products to UK lovecomplement.com/tools/faq
As an Afghan myself- and also a WFPB vegan- thank you so much!! ❤️
Yummy eggplant dish from Afghan cuisine
Today is my husbands last day of work as he is retiring🎉 Tonight we celebrate with this dish and champagne 🎉
Great that Jill introduce us to vegan recipes from other countries. As long it's vegan WFPB I will eat regardless where the recipe comes from. It's a beautiful thing to see. Love 🥰 the video and love 💞 Jill and the Whole Food Plant Based Cooking show 😍.
Beautiful, made it 3 times already. The top layer is composed like a melody, while the bottom is structured like heaven.
I just made this recipe last night, and we were amazed at how delicious it is! We are not vegan, but are looking for exciting ways to prepare vegetables. Jill’s videos have been awesome. Thanks, Jill!
Yay! It’s Sunday! Always look forward to another magical recipe from the wonderful Jill and family! Thank you, again!!!!!!! 🤗🤗🤗🤗🤗💚💚💚💚💚
I ❤eggplant…always looking for new recipes that are oil free…thx Jill…this recipe looks delicious
Jill is such a wonderful advert for a healthy plant based diet, she literally glows with wellness!
I am saving up to buy both of your books. I have been watching several vegan cooking channels, and I have been loving yours and a handful of a select few. I love that you listen to your subscribers to introduce other international dishes.
May I ask the other cooking channels you appreciate?
I bought two eggplants on sale the other day and made Jill's Eggplant Curry which will be part of my recipe rotation. So good!! But I noticed this Afghan dish, and my curious tastebuds just had to try itI 😊Made this last night and LOVED it!!! Jill is right: the chopped mint really enhances the flavors!! It is such a delight discovering your recipes, Jill!!!! I'm eyeing the Mushroom Noodle Bowl now!!! Can't wait to try this one once I find the right mushrooms!!! A gazillion thanks!❤
Made this dish for lunch and it was awesome!!!! Husband was also blown away. Yum yum, thank you!
Thanks!
I just made this tonight and OMG!!!! It is absolutely delicious. And I agree, the mint elevates it and complements the dish. Thank you for another healthy vegan dish. 🎉🍆❤️
Hello amie
This dish looks absolutely delicious!
I tried your Thai peanuts sauce red cabbage salad, it was fabulous. Thank you
I made this tonight. Amazing how such a simple dish could taste so delicious! I think this is my favourite WFPBCS recipe to date and I will happily double or triple it and serve it to guests. Yum, yum, yum! I'm now keen to hunt out more Afghan recipes.
Grrrrreeeeeaaaattt recipe!!! Thank you Jill!!!✝️❤️❤️🙏🏻🙏🏻
Omg that looks absolutely delicious. I’m going to make this tonight and will report back! ❤️
Many thanks indeed. Great dish to test.
I recommend using home made peanut curd on top, and also one can use dried mint if fresh mint is not available.
In Asia where tumeric is used in many dishes every day, we always fry it with onions or garlic for a very short while to allow its aroma and color to develop. We never add tumeric directly into the stew. They have discovered today that also medicinal qualities of tumeric becomes available to our body only if it is fried a little.
Oh yum! Can't wait to give this a try.
This is a lot similar to egg plant parmesan. I really missed it. Now, I can eat it vegan! Yay!
I love eggplant, but never tried cooking it myself.
Maybe this will be the dish!
That looks amazing xx
I am so excited I found this channel 🎉
Welcome Rachel!
This looks delicious ~ thank you Jill!
Debbie in WA Ü
Looks amazing
I love ethnic food, thanks
Hi Jill. Just an FYI….the printable recipe has a couple of typos. Please see #9 and #10 of the instructions and you will see what I mean. Great recipe though. Looking forward to trying it. Thank you.
I’m going to make this tomorrow, but need to run to store for mint👍😊
Hello, firstly thanks for your contents! I follow you since 2 days and I already love the channel! I am vegan since 1 year and I'm quite into cooking but this is a whole new level! I didn't even know such a kitchen existed 😍 I'll definitely keep supporting and I hope you'll keep posting! However, sadly I missed the crowd found, is the book unavailable then? Or you plan to make another kick-start? Finally, regarding this recipe, is there a specific reason why you don't add the mint to the tomato sauce? Cheers! 💚
Hello Silvia ,
We are working on some options to publish our cookbook and will make a post when we figure it out.
About the recipe. I learned this version with the mint as a garnish from our Afghani friend
Thank you very much Jill. I can't wait to try it. I have lots of mint in my garden as you say so easy to grow. I always cook eggplant whole in my air fryer so I'll adapt the recipe a little. You're a star! 💜
Hi! I'm wondering what type of mint you grow. I'm not so fond of mine. :-) I love melty, well cooked eggplant, so will give this a try! I've never not salted and drained it, so this will be new for me it more ways than one.
I have chocolate mint and peppermint. ❤️
Do you know if we can buy complement supplement in the UK can only find it in the US?
Complement has an FAQ on their website with details for international orders. It looks like they do ship some products to UK lovecomplement.com/tools/faq
Thank you
Nut allergy alternative for sauce???
Hmmmm, maybe sunflower seeds or tofu
Are the cashews raw? Or roasted?
What casserole dish is that? I love the two tone blue.
KOOV Ceramic Casserole Dish with... www.amazon.com/dp/B094JG2NC2?ref=ppx_pop_mob_ap_share
@@wholefoodplantbasedcookingshow Thank you. Love your videos.
Amazed you didn't brine the eggplant.
is that a cast iron or ceramic pot?
for me, vegan greek yogurt will do the job...
It is ceramic
Instead of canned please use fresh.
Canned tomatoes are fine
Thanks!