Vegan stuffed eggplants are a light and tasty second course, ideal for those who follow a vegan or vegetarian diet and for those who want to try an alternative to the classic vegan stuffed eggplants and create a simple and tasty recipe, also perfect to surprise your guests. In our preparation, we have emptied the aubergines, cooked them in the oven and stuffed them with a filling of wet bread with vegetable milk, tofu and cherry tomatoes. Here’s how to prepare them in a few simple steps.
Ready in: 30 minutes
FOR 2 PEOPLE
VEGETABLE MILK WET BREAD 3-4 slices
TOFU 100 gram
CHOPPED PARSLEY as required
Amount per serving
% Daily Value*
Total Fat 4.8g 6%, Saturated Fat 0.8g 4%, Cholesterol 0mg 0%, Sodium 304mg 13%, Total Carbohydrate 44.8g 16%, Dietary Fiber 12.8g 46%, Total Sugars 15g, Protein 15.9g, Vitamin D 0mcg 0%, Calcium 193mg 15%, Iron 3mg 19%, Potassium 1205mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make vegan stuffed eggplant
Peel only one side of the aubergines with a potato peeler (1), place them in the pan and brush them with extra virgin olive oil (2). Bake them in the oven at 190 ° C for 20 minutes. Cut the aubergines (3), empty them with the help of a spoon and set the pulp aside.
Put the bread soaked in milk, the aubergine pulp (4), the chopped tofu and the halved cherry tomatoes (5) in a bowl and mix. Fill the aubergines with the filling and bake in the oven at 190 ° C for 10 minutes. Your vegan stuffed eggplants are ready to serve, sprinkled with chopped parsley (6).
You can vary the filling as you like, perhaps adding rice, zucchini, already boiled chickpeas, pitted olives, capers, in order to customize your vegan stuffed eggplants as you prefer. You can also replace parsley with basil, oregano or marjoram.
If you want to give a crunchy note to your vegan stuffed eggplants, add some chopped almonds before baking them.
You can also stuff the aubergines in advance and put them in the oven just before serving.
If you liked this preparation, there are many vegan main courses that you can make, simple and delicious recipes, ideal for lunch or dinner.
You can store vegan stuffed eggplants in the refrigerator for 1-2 days in an airtight container.