🍆 Vegan Stuffed Eggplant

Ingredients

• 🍆2 whole eggplant
• 🫘4 oz (120 g) textured soy protein
• 🍅7 oz (200 g) crushed tomatoes
• 🧅1 whole onion
• 🌶️1 tbsp sweet paprika
• 🫒2 tsp (11 ml) olive oil
• 🧄2 cloves garlic
• 🌿1/3 oz (10 g) fresh parsley

• Recipes with eggplant
• Recipes with onion
• Recipes with fresh parsley

How to make it, step by step

1. Halve the eggplants, scoop out the flesh and roast the shells at 400°F (200°C) for 15 minutes.
2. Rehydrate the textured soy protein in hot water for 10 minutes, then drain. Saute it with the onion, garlic and tomato.
3. Mix the eggplant flesh into the soy mixture. Season with paprika and salt.
4. Fill the eggplant shells and bake for 20-25 minutes. Serve with fresh parsley.