Eggplants stuffed with soy, light, easy and fruitful recipe
The use of textured soy has been standardized in our kitchens, an ingredient that gives a lot of play when it comes to reducing meat consumption. It is perfect for preparing recipes such as these soy-stuffed aubergines, with which a lunch or dinner is solved in just under half an hour.
Especially if we win the battle at the time roasting the eggplants in the microwave, ready in 10-12 minutes. The rest hardly requires any effort: remove the pulp from the aubergines, mix with the hydrated soy, season, refill the skins and gratin. A light, easy and fruitful recipe.
IngredientsFor 4 people
- Eggplant 2
- Fine textured soy 150 g
- Vegetables soup 100 ml
- Tomato sauce 50 g
- Bechamel sauce 50 g
- Sweet paprika (1/2 teaspoon) 3 g
- Ground black pepper
- Grated cheese 60 g
- Extra virgin olive oil
How to make soy-stuffed auberginesDifficulty: easy
- Total time 30 m
- Elaboration 10 m
- Cooking 20 m
Mix the vegetable broth with the two sauces, add the soy and let it hydrate while preparing the eggplants. We wash well, remove the peduncle and cut in half lengthwise. We cut the pulp in a cross shape without reaching the base. We water with a thread of extra virgin olive oil and season with salt and pepper.
We place the eggplant halves in a microwave-safe dish and cover with transparent film, perforated on several sides. We roast in the microwave at maximum power for 10-12 minutes or until when we prick the pulp we notice that it is well done.
We empty the aubergines, leaving a good base to be able to fill later. Chop the pulp and add it to the soy mixture with the sauces. Add 1/2 teaspoon of paprika, salt and black pepper to taste. Fill the eggplant bases, sprinkle with grated cheese and gratin until golden. We serve immediately.