Vegetarian Stuffed Eggplants

Eggplant is an emblematic vegetable of summer ☀️ Here we have revisited the traditional stuffed eggplants for a vegetarian version without meat!

You can eat this dish with the skin of the eggplant, which is rich in antioxidants 🍆

2 eggplants

2 tomatoes

1 pepper

1 onion

2 cloves of garlic

2 eggs

A few basil leaves

40g of parmesan or grated cheese

Olive oil

Steps

1

Wash the eggplants then cut them in half lengthwise. With a knife, split the flesh into squares, being careful not to pierce the skin.

2

Delicately, collect the flesh using the knife and a spoon. Cut the flesh into small pieces

Wash the eggplants and cut them in half lengthwise. With a knife, slit the flesh into squares, being careful not to pierce the skin.

1

Wash the eggplants and cut them in half lengthwise. With a knife, slit the flesh into squares, being careful not to pierce the skin.

2

Carefully remove the flesh using the knife and a spoon. Cut the flesh into small pieces.

3

Wash the peppers and tomatoes and cut them into small cubes.

4

Peel the onion and finely slice it. Also slice the garlic cloves

Heat the eggplant, onion and pepper in a large frying pan with a little olive oil. Simmer over medium heat for about ten minutes. Preheat the oven to 180°C. Then add the tomatoes and garlic, and simmer over low heat for about ten minutes.

5

Meanwhile, finely chop the basil leaves. Set aside a few leaves to place on the eggplants when serving

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