These stuffed eggplants are gluten-free, lactose-free and vegan. They are super easy to make and delicious!
Wash the eggplants and cut them in half. With a spoon or a knife, remove the flesh, leaving about half a centimeter.
Cut the cherry tomatoes into 4 pieces.
Add the cherry tomatoes, salt, oregano and half a teaspoon of sugar.
Let cook for a few minutes, meanwhile cut the eggplant flesh into small pieces.
Add the flesh to the cherry tomatoes, adjust the salt and cook until soft. Remove the garlic.
Turn the oven on to 180°C.
Crumble the tofu into the pan and let it flavor for a few minutes, then turn off the heat.
Line the baking tray with parchment paper, place the eggplants with the hollowed side facing up and fill them with the mixture.
Distribute the remaining crumbled breadsticks over the stuffed eggplants, drizzle with oil and bake on the middle rack for about 30 minutes.
They will be ready when the eggplants are soft.
Italia, Lazio
| Energy (kcal) | 112.33 |
| Carbohydrates (g) | 1.98 |
| of which sugars (g) | 1.66 |
| Fat (g) | 7.93 |
| of which saturates (g) | 0.83 |
| Protein (g) | 5.49 |
| Fibre (g) | 6.02 |
| Salt (g) | 0.02 |
