Preparation time: 20 min
Difficulty: medium
Servings: 4 servings
Ingredients:
- EGGPLANTS – 4 PCS (1.4 KG)
- TOMATOES – 300 G
- CHILLI PEPPERS – 50 G (1 PCS)
- OLIVE OIL – 100 ML
FILLING:
- VERDINO PLANT-BASED GROUND 340 G
- YELLOW ONIONS – 200 G
- BELL PEPPERS – 200 G
- GARLIC – 3 CLOVES
- OLIVE OIL – 80 ML
- PARSLEY – 1 BUNCH
- SALT – 2 G
- PEPPER – 2 G
- TOMATOES – 200 G
- PUL BIBER – 2 G
TOMATO SAUCE:
- CANNED TOMATOES – 400 G
- YELLOW ONIONS – 150 G
- SALT – 2 G
- PEPPER – 2 G
- SUGAR – 1 TABLESPOON
- PARSLEY – 1 BUNCH
Cooking:
1. Prick the eggplants with a knife.
2. Lay out on a baking pan and cook in the oven for 20 minutes at 180°C until soft.
3. Meanwhile, heat a saucepan with a drizzle of oil over medium heat and sauté the onions and garlic for 2 minutes until the onions become golden. Add the bell pepper and sauté for 2 more minutes.
4. Now add the plant-based ground and stir to obtain a homogeneous mixture, then add pul biber, salt and diced tomatoes.
5. Let it boil for 5 minutes and taste. Add parsley at the end and remove the pan from heat.
Tomato sauce:
6. Separately, in a pan, sauté the onions in a drizzle of oil over medium heat for 3-4 minutes until golden.
7. Now add the canned diced tomatoes, leave the sauce to boil for 5 minutes and season with salt and pepper. Add sugar to balance acidity.
8. When the eggplants are baked, make a cut lengthwise and fill with the plant-based ground mixture.
9. Top with half a slice of tomato and chili pepper.
10. Pour the tomato sauce in the pan, next to the eggplants, and bake in the oven for approximately 15 minutes, at 170°C.
11. Arrange the eggplants on plates with the tomato sauce from the pan.
