- 2 small eggplants
- 1 tsp salt
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1 small pepper, cut into cubes (I used some colors)
- ½ can of diced tomatoes
- 1 tbsp Worcestershire vegan sauce
- 1 tbsp mixed herbs
- Vegan cheese and spring onions to serve (optional)
< li itemprop = "ingredients"> 1 small zucchini, cut into cubes
Preheat your oven to 180°C.
Cut the aubergines in half horizontally, sprinkle with salt and set aside while you prepare your other vegetables.
< p>Next, rinse the aubergine and pat dry with a paper towel before carefully using a knife to cut off a piece of the meat to create a space for the filling, leaving about 1cm around the outer side to maintain structural integrity during cooking. cooking.
Cut the remaining eggplant meat into cubes and add to the zucchini and bell pepper.
Heat half the olive oil in a skillet over high heat and lightly sauté the onion and garlic before adding the zucchini, bell pepper, and minced eggplant meat.
Add the diced tomatoes, Worcestershire sauce, and mixed herbs. Stir well and cook for about 8 minutes.
Place the eggplant in a baking dish and fill the space in each with a generous amount of stuffing.
Drizzle with the oil remaining olive oil and bake for 45 minutes to an hour, until the eggplant is cooked through.
Once cooked, add vegan cheese and spring onions before serving.