Vegan stuffed and baked eggplants

Ingredients for 2 servings:

• 2 eggplant(s)
• 250 g mincer substitute
• 7 date tomatoes
• 4 garlic cloves
• 1 onion(s)
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp maple syrup
• 1 tsp paprika powder
• 1 tsp Italian herbs
• 1 tsp cumin powder
• 60 ml vegetable stock
• 200 ml coconut milk
• 3 yeast flakes
• 2 tapioca starch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

with homemade cheese substitute sauce

Dice the onion and garlic. Quarter the cherry tomatoes. Halve the eggplants lengthwise and sprinkle with salt. After 10 minutes, pat off any excess water with a kitchen towel. In the meantime, prepare the sauce. Simply place the ingredients in a small bowl and whisk. Bring the mixture to a boil until thickened. Preheat the oven to 180°C (top/bottom heat). Scoop out the eggplants with a spoon, leaving a 1 cm thick border. Sprinkle the scooped eggplants with a little salt. Pre-cook in the preheated oven on the middle rack for 20 minutes. In the meantime, combine half of the eggplant flesh with the broth, soy sauce, red wine vinegar, maple syrup, paprika, cumin powder, and Italian herbs in a blender. Discard the remaining flesh. Heat a little oil in a large pan and fry the ground beef with the onions for 5 minutes. Stir in the garlic and tomato paste and fry for 1 minute. Add the cherry tomatoes and the liquid eggplant mixture. Reduce the mixture and season with salt and pepper. After 20 minutes, remove the pre-cooked eggplants from the oven and fill them. Finally, pour the cheese sauce over the eggplants and bake the eggplants in the oven for another 15 minutes. Tip: Instead of the ground beef, you can of course use the same amount of pre-cooked rice, lentils, wheat flour, or beans, depending on your taste.