Filled Vegan Eggplants

Summary

Ingredients

• 2 eggplant (s)
• 200 g tofu, firm
• 2 onions)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 can tomato (s), cut into pieces, small
• 100 ml tomato (s), strained, as needed
• 2 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon herbs, frozen (parsley or herb mix)
• 70 g pizza cheese, vean
• olive oil
• salt and pepper
• possibly salt (grill or pan salt)

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Instructions

1. Divide the aubergines lengthways and roughly remove the peel with a peeler. Then leave the aubergines in a bowl of salted water for about 20 minutes so that they don`t taste so bitter later.
2. Then brush the aubergines with plenty of olive oil and place in a baking dish in the oven at 180 ° C for about 20 minutes.
3. Mash the tofu with a fork and fry in oil for around 8 minutes until it has turned a little color, season with a little grill and pan salt if necessary.
4. In the meantime, chop the onions, garlic and chili peppers and fry them, adding more oil if necessary.
5. When the onions have softened a little, mix everything with the tomato paste and then add the can of tomatoes and the tomato puree. I took a small can, if you prefer a large can, you can leave out the tomatoes.
6. Add the herbs, turmeric and cumin and season to taste with salt and pepper.
7. The eggplants should now be nice and soft. Now mash or scrape the inner meat a little and add the filling. Put the rest of the filling in the baking dish. Sprinkle everything with cheese and place in the oven for around 15 minutes with a fan oven at 180 ° C.
8. This goes well with rice, which can be prepared during this time.