🍆 Vegan Stuffed Aubergine

Ingredients

• 🍆2 whole aubergine
• 🫘120 g textured soy protein
• 🍅200 g crushed tomatoes
• 🧅1 whole onion
• 🌶️1 tbsp sweet paprika
• 🫒2 tsp olive oil
• 🧄2 cloves garlic
• 🌿10 g fresh parsley

• Recipes with aubergine
• Recipes with onion
• Recipes with fresh parsley

Method, step by step

1. Halve the aubergines, scoop out the flesh and roast the shells at 200°C for 15 minutes.
2. Rehydrate the textured soy protein in hot water for 10 minutes, then drain. Sauté it with the onion, garlic and tomato.
3. Mix the aubergine flesh into the soy mixture. Season with paprika and salt.
4. Fill the aubergine shells and bake for 20-25 minutes. Serve with fresh parsley.