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Stuffed eggplant

ingredients

servings

2

Aubergine

2 unit

Lentils

60 grams

Onions

1 half

Homemade tomato sauce

1 cup

Water

2 cups

Cumin seeds

1 teaspoon

Laurel

1 leaf

Potatoes

200 grams

Soy yogurt

70 grams

Rice cream

2 spoons

Food yeast flakes

1 spoon

Garlic powder

to taste

Garlic

1 half wedge

Fresh mint

5 leafs

Fresh sage

5 leafs

Fresh rosemary

1/2 sprig

Extra virgin olive oil

2 and 1/2 spoons

Iodized salt

to taste

Black pepper

to taste

second courses from world

Stuffed eggplant

Stuffed eggplant

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

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed eggplant

And the #melanzane at the end of summer are served!

Stuffed eggplant step 1

step 1

First wash the aubergines carefully and divide them in half lengthwise. Cut into the pulp with a sharp knife. Then arrange the aubergines cut in half in a non-stick pan with the side of the pulp facing the bottom.

Stuffed eggplant step 2

step 2

Cover the pan with a lid and cook the aubergines over medium heat for 20 minutes, without uncovering or turning them.

Stuffed eggplant step 3

step 3

In the meantime, let's take care of the lentil ragout. Finely chop the onion after peeling and washing it. Put it in a saucepan with a thick bottom and add the cumin seeds, the bay leaf and the extra virgin olive oil.

Stuffed eggplant step 4

step 4

Fry over low heat until softened. Add the previously selected lentils and rinse under running water. Pour the tomato sauce and water into the saucepan, add salt and pepper.

Stuffed eggplant step 5

step 5

Let the lentil ragout simmer until they become soft. If necessary, add more water a little at a time.

Stuffed eggplant step 6

step 6

Meanwhile, the aubergines cook and the lentil sauce boils, the potatoes peeled and cut into small pieces (I do not usually prepare them like this, but in this case you save time).

Stuffed eggplant step 7

step 7

Remove the aubergines from the pan and leave to cool on a cutting board. When you can work them, extract the pulp helping yourself with a teaspoon, taking care not to break the outer peel.

Stuffed eggplant step 8

step 8

Turn over the aubergines dug so that they lose some of the vegetation liquid and keep them aside. Meanwhile, chop the pulp and add it to the lentil sauce, completing the cooking. Once ready, leave the sauce to cool.

Stuffed eggplant step 9

step 9

When they are cooked, drain the potatoes and put them in a bowl. Crush them with a fork and add all the other ingredients of the cover. Mix everything so that it is perfectly blended.

Stuffed eggplant step 10

step 10

Cover a baking pan with oven paper and place the aubergines inside. Farciscile with the lentil sauce and cover each of them with a generous spoonful of potatoes.

Stuffed eggplant step 11

step 11

Put it in the oven at 240 ° C and leave just enough time for the potatoes to turn golden; if available, use the grill.

Stuffed eggplant step 12

step 12

Remove the aubergines from the oven and let them cool. Meanwhile mix the oil, garlic and aromatic herbs in a saucepan. Bring on the fire and turn off as soon as you hear the scent of herbs (it's a matter of very few moments).

Stuffed eggplant step 13

step 13

Then complete the aubergines with this sauce and serve!

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