Stuffed eggplant boats

Ingredients for 4 servings:

• 2 eggplant(s)
• 6 tbsp olive oil
• 200 g wholemeal toast
• 1 bunch parsley or frozen herbs
• 4 cloves garlic
• 50 g black olives, pitted
• 1 tbsp capers
• 1 chili pepper(s) or cayenne pepper
• 50 g grated Parmesan cheese or vegan Parmesan substitute
• 1 jar tomato sauce
• 250 ml vegetable stock
• some oregano
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian or vegan

Halve the eggplants lengthwise, scoop out the flesh, leaving a 1 cm thick edge, and chop. Fry in a little olive oil. Remove the crust from the toast and cut into small cubes. Finely chop the parsley or herbs, garlic, olives, and chili pepper and mix with the toast. Add the capers, Parmesan cheese (optional) or vegan cheese (can be omitted), the eggplant flesh, and olive oil; mix well and season with salt and pepper. Season the insides of the eggplant halves with salt and pepper, then fill with the toast mixture. Heat the pasta sauce and vegetable broth in a saucepan and pour into a large casserole dish (or two medium-sized ones), seasoning with a little oregano. Add the eggplants. Bake in the oven at 200°C (top/bottom heat) for about 40-45 minutes.