Time of preparation: 40+ min
Difficulty: medium
Serves 4
For the eggplants
Ingredients:
4 eggplants
1 leek
200 g tofu with basil
2 zucchini
2 tsp Italian seasoning
salt and pepper
Scoop the flesh out of the eggplants (keep it for the filling), season mildly with salt, place skin-side down onto a baking tray and bake at 200°C for about half an hour or until soft and about medium done. They will become well-done when baked with the filling. Place the eggplant flesh and leek into a food processor and blend until coarse breadcrumbs structure. Place the mixture in a bigger bowl. Then blend tofu in the food processor and combine with the eggplant flesh. Add finely sliced zucchinis, spices, and season with salt and pepper. Quickly sauté the mixture and fill the eggplants.
For the tomato sauce
Ingredients:
1 jar sliced tomatoes
1 tsp dried basil
salt
Put all the ingredients in a bowl and mix well. Remove the eggplants from the baking tray, pour the sauce into the pan and place the eggplants back.
For the topping
Ingredients:
1/2 silken tofu
3 tbs nutritional yeast
1/2 cup soy milk
some cashew nuts
salt and pepper
bunch of cilantro
Place all ingredients, except cilantro, in a blender and blend until smooth. Pour the mixture over the eggplants. Bake at 200°C for about half an hour or until the topping has a golden-brown crust. Sprinkle with cilantro and serve. It goes very well with cauliflower rice or pumpkin carrot mash.
Use your imagination and tailor the recipe to your taste.
Enjoy in creativity and Bon Appétit.
