Vegan stuffed eggplants, gluten-free and lactose-free, easy to prepare and very tasty. Use gluten-free breadsticks instead of breadcrumbs for a crunchy texture.
Wash and cut the eggplants in half.
Using a spoon or a knife, remove the flesh of the eggplants leaving about half a centimeter of border.
Sprinkle the eggplant halves with salt and place them with the hollowed side down on a plate to let the water drain out.
Cut the cherry tomatoes into quarters.
In a pan, put the oil and the garlic clove cut in half to sauté.
Add the tomatoes, season with salt, oregano, and half a teaspoon of sugar.
Let cook for a few minutes, then add the eggplant flesh cut into small pieces.
Adjust salt and cook until the flesh is soft, then remove the garlic.
Open, drain, and dry the tofu well.
Preheat the oven to 180°C.
Crumble the tofu into the pan and let it absorb the flavors for a few minutes, then turn off the heat.
Blend the breadsticks to obtain crumbs.
Transfer the mixture to a bowl and add 3 tablespoons of the crumbled breadsticks, mix well.
Line a baking tray with parchment paper, place the eggplants with the hollowed side up and fill them with the mixture.
Sprinkle the remaining crumbled breadsticks over the stuffed eggplants, drizzle with oil and bake on the middle rack for about 30 minutes.
The eggplants will be ready when they are soft.
Pan
Oven
Knife
Spoon
Blender or mixer
Parchment paper
Store in the refrigerator and consume within 2 days. Reheat before serving.
Vegan, gluten-free and lactose-free recipe. Use gluten-free breadsticks to keep the recipe suitable for celiacs.
Italia
| Energy (kcal) | 129.9 |
| Carbohydrates (g) | 2.61 |
| of which Sugars (g) | 2.43 |
| Fat (g) | 9.19 |
| of which Saturates (g) | 0.97 |
| Protein (g) | 6.13 |
| Fiber (g) | 6.45 |
| Sale (g) | 0.02 |
