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