Eggplants Stuffed with Texturized Soy and Zucchini

Name: Eggplants Stuffed with Texturized Soy and Zucchini
Total time: 30 min
Ingredients: 1 unit eggplant; 1/2 unit onion; 1/2 unit zucchini; 1 cup textured soy protein; 2 tbsp olive oil; 1 pinch salt; 3 tbsp tomato sauce

ekilu Team

“We sure love to eat well! And this dish is a great example of this. How great do you think these stuffed eggplants are? They're to die for!”

ingredients

Difficulty

Easy

Time

30'

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

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.

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.

Chop half an onion and dice the zucchini.

Add a drizzle of oil to a pan and once it's hot add the onion. Lightly fry over medium heat for several minutes.

Add the chopped eggplant, texturized soy, diced zucchini and a pinch of salt to the pan. Cook over medium heat for 5-6 minutes.

After this time add the tomato sauce and leave it for 3-4 more minutes.

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.