Aubergines stuffed with cheese and chives


  • 3 large eggplants
  • Vegan Cream Cheese
  • Salt and pepper
  • 1 green onion
  • 1 leek
  • Olive oil
  • Nutritional yeast


Cut the aubergines in half. hollow out. Season them with salt and pepper and brush with olive oil.

Cook in an oven at 180° until they turn colour.

On the other hand, sauté the stuffing with chopped onion and leek, season with salt and pepper, add to taste vegan cheese and 2 tablespoons of nutritional yeast. stuff the aubergines and gratin. Done!

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