Vegan Stuffed Eggplants
An amazing, Greek food in its vegan version. You will love it anyway.
Ingredients
- 3 eggplants
- 1 tbsp olive oil
- salt
- black pepper
- oregano
for the filling
- 400 gr. mushrooms
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 250 gr. tomato sauce
- 60 gr. vegan feta cheese
for the béchamel
- 210 ml. almond milk
- 20 ml. olive oil
- 20 gr. flour
- salt
- black pepper
- nutmeg
Instructions
- Start by cutting the aubergines in half. Cut their flesh into cubes and add the olive oil, salt, black pepper and oregano. Bake for 30-40 minutes at 180C.
- Meanwhile, prepare the filling. Pour the olive oil in a non-stick pan. Once warm, add the onion. After 1-2 minutes add the garlic and mushrooms. Cook for 4-5 minutes and then add the tomato sauce. Let your sauce make. If you think it is necessary, add a little water.
- Finally, add the grated vegan feta cheese. Set aside.
- Once the aubergines are done, take them out of the oven and remove their flesh. Put it in the minced mushrooms. Stir. Fill the aubergines.
- Now is the time to prepare the béchamel. Put the olive oil and flour in a saucepan. Stir until smooth. Slowly add the milk. Stir at the same time. Add salt, black pepper and nutmeg and continue stirring until the béchamel thickens.
- Spread it on your aubergines and put it back in the oven for about 20 minutes. Take it out of the oven and enjoy.