Filled Eggplant

Course: MainCuisine: MediterraneanDifficulty: Medium


Total time




  • 2 medium-sized eggplants

  • 1 large onion

  • 1 clove of garlic

  • 60 g texturized soy (meat alternative)

  • 200 g triturated tomato

  • Vegan grated cheese

  • Salt

  • Soy sauce

  • Pepper

  • 1 tsp. of cumin


  • Preheat the oven to 180ºC.
  • Place the texturized soy in a deep bowl and cover with warm water to soak for about 15 minutes.
  • Cut the eggplants in halves (lengthwise) and make cuts in the pulp without cutting the peel. Add a dash of olive oil and salt and pepper.
  • Roast the eggplants at 180ºC for approximately 25 minutes or until the pulp is done.
  • Heat a little olive oil, add the finely chopped garlic and onion and cook for about 15 minutes while stirring frequently. Add salt and pepper.
  • Fry the textured soy in another frying pan for 8 minutes with a trickle of soy sauce and add the onion and garlic.
  • Take the eggplants out of the oven and set them aside to cool.
  • Remove the pulp from the eggplant with a spoon.
  • Chop the eggplant pulp and add it to the rest of the vegetables. Add a teaspoon of cumin, the triturated tomato and cook for 5 minutes and mix everything well.
  • Add the filling to the eggplants, sprinkle with grated cheese and put them back in the oven to grill them at 200ºC for 10 minutes.


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