Stuffed eggplant boats

Ingredients for 4 servings:

• 4 small eggplants, approx. 200 g each
• 3 garlic cloves
• 2 shallots
• 2 bell peppers, yellow or red
• 1 can tomato(s), chunky, approx. 450 g
• 1 bunch of spring onions
• 2 tbsp olive oil
• ½ bunch parsley, freshly chopped
• 1 tbsp oregano, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan

Preheat the oven to 200°C (top and bottom heat). Wash the eggplants, halve them lengthwise, and score the flesh crosswise. Place the halves on a baking tray lined with baking paper, flesh facing up, and bake for 10-15 minutes. Meanwhile, peel the shallots and garlic and finely dice. Wash the bell peppers, quarter them, remove the seeds, and cut into 1 cm cubes. Wash the spring onions, shake them dry, and remove the roots. Then cut them into 0.5 cm thin rings. Remove the eggplant halves from the oven and, using a spoon, remove the now soft flesh, leaving 1 cm from the edge, and cut into small cubes. Heat the oil in a pan and sauté the garlic and shallot cubes until translucent. Add the bell pepper cubes and fry for about 5 minutes. Now add the diced tomatoes, spring onions, and diced eggplant. Season to taste with salt, pepper, and the chopped herbs. Let it simmer briefly. Fill the eggplant halves with the vegetable mixture and serve the eggplant on a platter. Quinoa makes a great side dish.