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🍽️ Greek-Style Stuffed Eggplants

368 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Olive oil 5 tbsp.
• Shallots 1 pcs.
• Garlic cloves 1 pcs.
• Parsley, fresh 20 g
• Vemondo vegan mince 300 g
• Tomato paste 1 tbsp.
• Tomatoes, chopped 300 g
• Salt pinch
• Pepper, black ground pinch
• Vemondo Grating Delight 60 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Wash the eggplants and remove the stems.
3. 3. Cut the eggplants in half lengthwise.
4. 4. Cut a cross pattern into the flesh, but be careful not to cut all the way through to the skin.
5. 5. Season the eggplants generously with salt.
6. 6. Carefully scoop out the soft flesh from the shells.
7. 7. Finely chop the removed eggplant flesh.
8. 8. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
9. 9. Fry the eggplant shells on the skin side.
10. 10. Place the pre-fried shells into a large baking dish.
11. 11. Halve the shallot and peel it.
12. 12. Finely chop the shallot.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Wash the parsley and shake it dry.
16. 16. Pick the parsley leaves off the stems.
17. 17. Finely chop the parsley leaves.
18. 18. Heat another 1 tablespoon of olive oil in a large frying pan over medium heat.
19. 19. Fry the shallot, garlic, and vegan mince together.
20. 20. Add the tomato paste and chopped tomatoes to the pan.
21. 21. Let the mixture simmer for about 5 minutes over low heat.
22. 22. Add the chopped parsley to the sauce.
23. 23. Season the sauce to taste with salt and pepper.
24. 24. Pour the sauce generously over the eggplant shells in the baking dish.
25. 25. Sprinkle the stuffed eggplants with grated cheese.
26. 26. Place the baking dish in the preheated oven for about 40 minutes.
27. 27. Remove the papoutsakia from the oven.
28. 28. Plate the eggplants.
29. 29. Serve the dish warm.

Nutrition per serving

• kcal: 368
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 29 g