Mushroom Stuffed Eggplants

Cut the top part of the eggplants off and then cut them in half lengthwise. Cook them in a pot with salt and water for 15-20 minutes or until the pulp is tender (but make sure the skin doesn't break). After this time, remove from the pot and drain well.

While the eggplants are cooking, peel and chop the onion. Wash the mushrooms and zucchini and dice them into small or medium size cubes. Cut some of the tofu into medium size cubes and add them to the filling (mushrooms, zucchini, onion). Lightly fry all of these ingredients in a large pan with olive oil and some salt.

Carefully remove the eggplant flesh, without breaking the skin, and add it to the vegetable stir fry when they are almost done cooking. Lightly fry for 5-6 more minutes.

Preheat the oven to 350°F and place the eggplant skins on a baking sheet. When the vegetable stir fry is ready, let it stand for a bit before filling the eggplants. Pour some homemade vegan bechamel sauce on the filling, and if you'd like, some vegan cheese on top.

When the oven is done heating up, place the baking sheet inside and let it bake for 20-25 minutes, until the cheese has melted (without burning it).

You can find the vegan bechamel sauce under the "Vegan" category of Nooddle. Search and enjoy!

A nice option you can add to the stir fry is half a cup of tomato puree.

Look for other varieties of stuffed eggplant and other delicious eggplant combinations by searching by ingredients in our recipe finder.