Eggplants Stuffed with Texturized Soy and Zucchini
ekilu Team
ingredients
7
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
eggplant
1 unit
onion
1/2 unit
zucchini
1/2 unit
Pantry ingredients
textured soy protein
1 cup
olive oil
2 tbsp
salt
1 pinch
tomato sauce
3 tbsp
Instructions
1
Hydrate the texturized soy. For this you should place it in a bowl with water for about less than 20 minutes. After this time, you can drain them.
2
Cut the eggplant in half lengthwise. Using a knife, make some diagonal cuts in the eggplant flesh without touching the skin. Place the eggplants with a pinch of salt and some oil into the oven. Bake at 350°F for 15 minutes. After this time, remove from the oven and use a spoon to remove the flesh carefully. Chop the eggplant flesh with a knife and set aside.
3
Chop half an onion and dice the zucchini.
4
Add a drizzle of oil to a pan and once it's hot add the onion. Lightly fry over medium heat for several minutes.
5
Add the chopped eggplant, texturized soy, diced zucchini and a pinch of salt to the pan. Cook over medium heat for 5-6 minutes.
6
After this time add the tomato sauce and leave it for 3-4 more minutes.
7
Fill each eggplant with the contents from the pan.
Tips & Tricks
If you don't want to use the oven you can place the eggplants to cook in a pot with salt for 15-20 minutes or until you see that the pulp is tender (but without breaking the skin). Once cooked, remove and let them drain well. Continue the recipe as normal.
You can finish the recipe by adding a bit of grated cheese on top of the eggplant and cooking au gratin in the oven.
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