Stuffed eggplants

Ingredients for 2 servings:

• 2 eggplant(s)
• 360 g tofu – minced
• 150 g mushrooms, brown
• 1 red bell pepper(s)
• 1 small onion(s)
• 200 g sour cream
• 100 ml water
• 1 Piri-Piri, pickled
• 2 cloves garlic
• e.g. cheese, grated, (Emmental)
• e.g. Parmesan, grated
• Cumin, ground
• salt and pepper
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with tofu

Dice the onions. Clean the mushrooms, remove the stems, and dice them (coarsely enough). Sauté both in a pan with olive oil until the mushrooms have taken on some color. Set the mixture aside. Sauté the minced tofu in a pan with olive oil. Meanwhile, dice the bell peppers and finely chop the piri-piri pepper (a chili pepper also works). Then add the mushroom mixture, bell peppers, piri-piri, and crushed garlic to the tofu. Stir in 100 ml of water and the sour cream, season with cumin, salt, and pepper, and simmer gently for about 5 minutes. Wash the eggplants, trim off the tops, halve lengthwise, and scoop out some of the insides with a spoon. Oil a shallow baking dish, place the eggplants in it, and season the inside with salt. Fill the eggplants with the tofu filling and sprinkle with cheese. Bake for 30 minutes at 180°C. I made bulgur with tomatoes and served it with lamb’s lettuce. Of course, for a non-vegetarian version, you can use the same amount of mixed minced meat instead of the tofu mince.