Stuffed eggplant recipe š±š š
Ready to dive into the world of plant-based indulgence? Say hello to our "Cheesy Eggplant"! It's a super tasty vegan dish that's as easy to make as it is to love. So, toss on your apron and let's get this delicious plant-powered party started!
Ingredients (for 2 people):
2 eggplants
4-5 small tomatoes
Olive Oil
Salt, pepper and herbs from Provence
200 g of tomato sauce (with basil and garlic)
150g of Viva la Faba cheese
Fresh basil leaves for garnish
Step 1: Wash the eggplants thoroughly and cut in half lengthwise. Then, without cutting through the skin, cut a checkered pattern into each eggplant half to keep the shape.
Step 2: Drizzle the cut side of the eggplant halves with olive oil and season generously with salt, pepper and the Herbes de Provence.
Step 3: Place the prepared eggplant halves on a baking sheet lined with baking paper and bake at 180 degrees Celsius (convection oven) for about 15 minutes until the flesh is soft.
Step 4: After baking, gently prick the eggplant with a fork to make room for the filling.
Step 5: Spread the tomato sauce with basil and garlic generously over the eggplant halves.
Step 6: Thinly slice the small tomatoes and place them on top of the tomato sauce.
Step 7: Sprinkle the dish with a good portion of "Viva la Faba" cheese.
Step 8: Put the eggplants back in the oven for about 10 minutes at 180 degrees Celsius until the cheese is melted and crispy on top.
Step 9: For the grand finale, garnish the dish with fresh basil leaves.
Now it's time to enjoy! Serve the delicious eggplants hot and let the combination of tender eggplants, spicy tomato sauce and tempting cheese transport you to taste heaven! šš± Bon appetit!
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