Warming Filled Eggplant
Ingredients
- 2 eggplants
- 4 mushrooms
- Olive oil
- salt
- 2 onions
- 3 garlic clove
- 8 dried tomatoes in oil
- 1ts cumin
- 1ts oregano
- 350g cooked kidney beans
- 6tb tomato puree
- 1ts maple syrup
- Pepper
- 4tb tahini
- 1tb rosemary
- 6tb soy sauce
- 1 pack plantbased minced meet
- 1/2 pck. Plantbased cheese
- 1 tomato
Preparation
Preheat oven to 250degrees (c) circulating air
Cut out the pulp of the eggplant leaving an edge of about 5mm
Chop the pulp
Spread olive oil and salt on top of the eggplant halves
Bake for 15-20 minutes
Chop garlic and onion
Chop the tomatoes and mushrooms
Heat up oil in a pan
Glaze onion, garlic and cumin for about 2 minutes
Add the plantbased minced meat
Add the mushrooms, oregano and tomatoes
Fry for about 5 minutes
Mix in the beans, tomato puree, syrup, salt and pepper
Add tahini and rosemary
In another pan fry pulp in oil
Deglaze with soy sauce
Mix with the bean tomato mix
Fill in the eggplants
Add plantbased cheese on top
Bake for 10-15 minutes
