Vegan Stuffed      Eggplants

Yield

4 servings

Time

1 hour 10 minutes

Ingredients

– 2 medium eggplants – ¼ tsp. sea salt – 1 tbsp. olive oil – 1 large bell pepper (8 oz.) – 1 large tomato (8 oz.) – ¼ cup cilantro – ½ tsp. sea salt – ¼ tsp. pepper – 1 ½ cup crumbled bread – ½ cup vegan cheese

1. Cut the eggplants in half and place them on a baking tray. Drizzle them with olive oil and season with salt. Bake at 400°F for about 30 minutes.

2. While the eggplants are baking, prepare the filling. In a food processor, blend the bell peppers, tomatoes, and cilantro until they look very finely chopped.

3. Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat.

4. Remove the crusts from the bread and crumble the bread right into the skillet.

5. Add the garlic and vegan cheese, and season everything with salt and pepper. Stir well.

6. Remove the eggplants from the oven, and with the help of a fork, move the insides to the sides (they should look like boats).

7. Divide the bread filling into equal parts and stuff the eggplants.

8. Bake for an additional 20 minutes. Garnish with freshly chopped cilantro or parsley. Serve.

Store these Vegan Stuffed Eggplants in an airtight container in the refrigerator for up to 3 days.

These Vegan Stuffed Eggplants are a tasty and filling dish that has lots of flavor and makes a healthy side or main course.

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