Stuffed Eggplant 2.0

A vegan version of an old recipe :)
Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Soy cream (50 ml)
Garlic (1 clove - crushed)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, garlic and little olive oil, cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and add the soy cream.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

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