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Stuffed Eggplant w/ Vegan Mince

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 large eggplant
  • 150 gr. vegan minced meat I used Beyond Meat
  • 2 tablespoons of olive oil
  • 1 small white onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 small tomatoes diced
  • 1 tbsp Italian herbs dried, but fresh is also fine
  • 1 tsp Pimenton smoked paprika
  • 1 tbsp fresh basil optional
  • 1 tsp chili flakes optional
  • ½ cup boiled water
  • ½ cup grated (vegan) Mozzarella cheese
  • 2 tbsp parsley finely chopped
  • salt & pepper to taste or ½ cube of vegetable stock

Instructions

  • Preheat the oven to 190-200 C (depending on your oven).
  • Halve the aubergines lengthwise and scoop out the flesh (leaving a 1cm border). Then finely chop the flesh and set it aside.
  • Place the empty aubergine shells on a baking tray and sprinkle with salt & pepper.
  • Heat 2 tbsp olive oil in a large skillet over medium heat. Then add the sliced ​​onions, minced meat and aubergine meat to the pan. Boil this for 2 minutes.
  • Then add the garlic, tomato, Italian herbs, basil, Pimenton, chili flakes (optional), salt & pepper / vegetable stock to taste. Boil for about 6 minutes and then remove the pan from the heat.
  • Divide the mixture between the aubergine shells and pour hot water into the baking tray. Cover the baking dish with aluminum foil and bake the stuffed aubergines in the oven for 25-30 minutes until the aubergines are soft.
  • After 25-30 minutes, sprinkle the Mozzarella cheese over the stuffed aubergines. Bake for about 5 minutes, or until the cheese has melted. Then remove the stuffed aubergines from the oven. Garnish with fresh parsley and serve immediately.TIP:- Serve these stuffed aubergines as a side dish with rice, couscous, bulgur or pasta.- Not in the mood for (vegan) meat? Then add extra vegetables such as zucchini and bell pepper.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made