stuffed eggplant

stuffed eggplant

The stuffed eggplant could be eaten as a side dish or as a (vegan) main course.

Ingredients for 2 portions

  • 1 eggplant
  • ½ zucchini
  • 2 tomatoes
  • ½ red chili
  • 2 spring onions
  • 2 tbs olive oil
  • 2 tbs flat parsely
  • a pinch of salt and pepper

This is how you make the stuffed eggplant

  1. Preheat the oven at 210 degrees Celsius.
  2. Halve the eggplant lengthwise and carefully remove the pulp with a spoon. Sprinkle the hollowed out eggplant with a little salt.
  3. Chop the flesh of the eggplant into small cubes. Chop the zucchini into cubes and chop the spring onions and chillies finely.
  4. Peel the tomatoes. You can do this most easily by making a cross with a knife at the bottom and immerse the tomatoes in hot water for about 30 seconds, then peel the tomato and chop in cubes.
  5. Heat the olive oil in a frying pan and fry the zucchini, tomato and eggplant cubes together with the spring onions and chilies for about 3 minutes. Sprinkle with a little salt and pepper and fill the hollowed out eggplant with the mixture.
  6. Place the eggplants in a baking dish and place in the oven for about 25 minutes.
  7. Sprinkle the eggplant with some fresh chopped leaf parsley at the end.

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