Vegan stuffed eggplants
This delicious recipe was made by my partner for my birthday, and is an excellent choice to cook at parties or for birthdays. Or also simply to surprise some friend.
Ingredients (for 2 people)
- 2 eggplants
- 1 onion
- 2 tomates
- 1 Garlic
- 10 mushrooms
- ketchup
- Tofu
- 1 Red pepper
- Spices at taste (pepper, ginger, cumin, coriander, cardamom, fennel, hing)
Preparation mode
- Wash the aubergine and cut them in half. Remove the inside of the aubergines, so that there is a gap to fill them. Wrap each one with aluminum foil and add a little oil. Put them in the oven for about 45 minutes, until they are cooked.
- Cut the vegetables and fry them together with the spices and the tomato sauce. Cook everything until you have the desired taste and cooking.
- When the aubergines are cooked, place the filling already prepared. Cut small pieces of tofu (previously sautéed) and place it on top of the aubergines.
Serve with rice, quinoa and vegetables.
Bon a petit!
