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Stuffed eggplant with tempeh

ingredients

servings

2

Aubergine

2 unit

Tempeh

125 grams

Garlic

1 wedge

Fresh thyme

6 sprigs

Breadcrumbs

4 spoons

Extra virgin olive oil

2 spoons

Water

to taste

Salt

to taste

Pepper

to taste

second courses from world

Stuffed eggplant with tempeh

Stuffed eggplant with tempeh

vegan with gluten high in fiber high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed eggplant with tempeh

Stuffed eggplant with tempeh is a light and delicious dish. Rich in properties, they are perfect as a main dish in summer dinners.

Stuffed eggplant with tempeh step 1

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.

Stuffed eggplant with tempeh step 2

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.

Stuffed eggplant with tempeh step 3

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.

Stuffed eggplant with tempeh step 4

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.

Stuffed eggplant with tempeh step 5

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.

Stuffed eggplant with tempeh step 6

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.

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