VEGGIE STUFFED EGGPLANTS

This is a non-vegetarian-food-lover's ticket to adore vegetarian food!

If you are having dinner and want to make a vegetarian dish, this is a safe card.

Eggplant is one of my favorite vegetables in the vegetarian kitchen and I really love the taste of them, especielly when they are roasted with olive oil and seasalt like these...

Actually, they looked so good when I took them out from the oven so I could not resist to try one...and with stuffed with vegetables and cheese they are even better, trust me!

You need; (For 6 halfs)

3 eggplants

1/2 red pepper

1/2 green pepper

1 small onion

4-5 cloves of garlic

1 big tomato

1 dl chopped parsley

2 dl cheddarcheese

Oliveoil

Salt

(You can also do these 100% vegan by changing the cheddarcheese to a vegancheese or only nutritional yeast)

How to do;

Cut the eggplants into two parts and cut a diamond pattern with a knife on every half, spread them out on a baking paper on a oven plate, rinse olive oil and seasalt and roast them around 15 min on 200·C, low the heat to 100·C and let them roast for another 10-15 min

While the eggplants is in the oven make the filling, cut all the vegetables into small cubes and fry everything in a hot pan in oliveoil until the vegetables are soft, add salt

Scoop out the "eggplantmeat" with a spoon and add it with the rest of the vegetables in the pan

Fill the empty eggplant-shells with the fried vegetables and add shredded cheddar-cheese on the top and some oregano

Bake them in the oven (200·C) around 15 min (or until the cheese is melted)

Done!

Perfect to prepare one day before, to bring in your lunchbox or just eating them hot straigt from the oven!

Made with Love xx Isabel