in Turkey

Karniyarik

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 150 g smoked tofu
  • 10 cocktail tomatoes
  • 1 bell pepper(s)
  • 2 Pepper
  • 1 onion(s)
  • 2 cloves garlic
  • 50 g cheese, vegan
  • Salt
  • pepper
  • chili
  • Black cumin
  • Harissa

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan stuffed eggplant

Cut the eggplant lengthwise, hollow out the flesh, and set aside. Sauté the finely chopped onion with the crushed garlic. Crumble the smoked tofu and fry briefly. Dice the eggplant flesh, cherry tomatoes, bell peppers, and chili peppers and add them. Sauté everything with tomato paste and a splash of water for about 10 minutes with the lid closed and over medium heat. Season to taste, stuff the eggplant halves with the seasoning, and top with the vegan cheese. Garnish with a few tomato slices and a sprinkle of black cumin. Place in the oven at 200°C (fan oven) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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