Stuffed eggplants with mushroom mince

I’m a little obsessed with eggplants..they’re just so versitile! In this version, I’ve stuffed them with a vegan mince.

Serves: 2 Time: 45 minutes.

Ingredients:

1 onion, finely chopped

2 cloves garlic, finely chopped

4-5 portobello mushrooms

2 carrots

2 sticks of celery

1 tsp maple syrup

1 tsp thyme

1 tsp rosemary

1 tsp basil

1 tsp oregano

2 large eggplants

1 jar passata

Parsley for garnish

Method:

Preheat oven to 190 degrees celsius.

Cut the eggplants in half, lengthways and use a knife to score eggplants and place in the oven for 30-40 minutes, depending on how big your eggplants are.

Heat a large frying pan and cook onions until translucent.

While onions are cooking, add mushrooms, celery, and carrots to a food processor and pulse until it resembles a mince.

Once onions are cooked, add garlic and spices and cook for a minute or two before adding mushroom mix.

Cook for a few minutes and then add passata, maple syrup and a ¼ cup water.

Cook for roughly 10-15 minutes or until the sauce has thickened.

Once everything is ready, top eggplants with mushroom mix and sprinkle some parsley on top and it’s ready to serve.

Buon Appetite,

xx

Comment below if you’re wanting to give this comforting dish a try!