Drive away with green broad beans and ricotta
second courses from world
Stuffed eggplant with tempeh
Stuffed eggplant with tempeh
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Stuffed eggplant with tempeh is a light and delicious dish. Rich in properties, they are perfect as a main dish in summer dinners.
preparation
step 1
Using a spoon, dig the eggplant pulp, being careful not to break the peel. Arrange the aubergines on a baking sheet covered with parchment paper and lightly add the inside.
step 2
Cut the eggplant pulp into small pieces, then put it in a pan with the finely chopped garlic clove, the crumbled tempeh, salt, pepper and a tablespoon of oil.
step 3
Cook the aubergines on a high heat for a few minutes, then add a little water at a time, in case they dry out.
step 4
When cooked, transfer the eggplant pulp to a bowl. Salt and pepper rule, then add the thyme and the breadcrumbs to form a homogeneous and fairly consistent mixture.
step 5
Fill the aubergines with the mixture obtained, then dust the surface with a little more breadcrumbs and sprinkle them with the remaining olive oil.
step 6
Bake in a static oven at 220 ° C for about 30 minutes or until the aubergines are cooked and the surface is golden.