Go Back
theveganharmony

Stuffed eggplants

Healthy and very delicious stuffed eggplants.
Print Recipe Pin Recipe
Servings: 2 people
Ingredients Method

Ingredients
  

  • 2 eggplants
Stuffing
  • 60 g lentils
  • 40 g soya mince
  • 30 ml water or one tablespoon of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200 g tomato sauce
Spices
  • salt
  • black pepper
  • garlic powder
  • dry basil
  • dry oregano
  • turmeric

Method
 

Preparation
  1. Cut eggplants in half and carve out the middle of each half. Keep the carved part for the stuffing.
  2. Pour 150 ml of boiling water on soya mince and let it soak for at least 10 minutes.
  3. Put water in a pot and bring to a boil. When it's boiling add lentils and cook for around 25 minutes or until it becomes soft.
Stuffing
  1. Put 30 ml of wate (or 1tbsp of oil) in a pan and heat it up.
  2. Add chopped onions and garlic and cook until it softens and gets a nice colour.
  3. Add presoaked soya mince, leftover eggplant, cooked lentils, spices and cook for a few more minutes.
  4. Add tomato sauce, mix it all together and cook it all together for a few more minutes.
Eggplants
  1. Put stuffing in the eggplants and put on a pan covered with baking sheet.
  2. Bake for around 30-40 minut at 190°C.