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.
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.
Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat.
Remove the crusts from the bread and crumble the bread right into the skillet.
Add the garlic and vegan cheese, and season everything with salt and pepper. Stir well.
Remove the eggplants from the oven, and with the help of a fork, move the insides to the sides (they should look like boats).
Divide the bread filling into equal parts and stuff the eggplants.
Bake for an additional 20 minutes. Garnish with freshly chopped cilantro or parsley. Serve.
Tips for the best Vegan Stuffed Eggplants
Use good quality ingredients. It goes without saying that high quality, fresh vegetables and herbs will give this dish the best flavor. So choose carefully to really get the most out of your ingredients.
Look for the best eggplants. Medium-sized and firm, your eggplants should have white insides with a slight greenish tint, and the seeds clearly visible. Avoid any with blemishes or spots.
Finely process the vegetables. Using a food processor gives them a similar size and is an easy way to get the veggies small enough to absorb into the bread.
Use freshly crumbled bread. Breadcrumbs can be used in a pinch, but they will have seasoning and texture that you don't necessarily want in this dish. Fresh crumbled bread is the best binder.
How to Store
Store these Vegan Stuffed Eggplants in an airtight container in the refrigerator for up to 3 days. But they taste best when fresh.