Summary

Ingredients

• 3 eggplant (s)
• 1 can pizza tomatoes à 400 g
• 250 g tomatoes, passed
• 1 medium onion (s)
• 2 cloves garlic)
• 100 g walnuts
• oil
• 200 g herbal cream cheese
• Tomato paste
• 100 g cheese, rated
• salt
• 1 tablespoon vegetable stock powder

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
2. Roughly chop the walnuts with a knife and fry a little in the pan, free of fat. Let cool on a plate. Then mix with the cream cheese.
3. Wash and dry the aubergines and cut lengthways. Score the cut surface, salt and brush with a little oil. Place with the cut surface facing up on a baking sheet lined with baking paper and bake for approx. 20 minutes on the middle rack.
4. In the meantime, prepare the tomato sauce. Dice the onion and press the garlic. Sauté in approx. 1 tablespoon oil in a casserole pan until translucent, add pizza tomatoes and tomatoes. Season to taste with 1 tablespoon vegetable stock powder and tomato paste.
5. Press the prebaked aubergines a little in the middle with a spoon and fill the hollows with the cream cheese and nut mixture. Place the filled aubergines in the casserole pan on top of the tomato sauce and bake for about 15-20 minutes.
6. Sprinkle with some grated cheese about 5 minutes before the end of the baking time.