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Vegan Stuffed Eggplant with Tomato and Basil
Vegan Stuffed Eggplant with Tomato and Basil

Vegan Stuffed Eggplant with Tomato and Basil
A comforting and hearty dish featuring roasted eggplant filled with a savory tomato and basil mixture.
Vegan Stuffed Eggplant with Tomato and Basil

This meal provides a balanced mix of carbohydrates, protein, and healthy fats to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 200
    g
     tomato
  • 10
    g
     basil
  • 30
    g
     pine nuts
  • 20
    g
     nutritional yeast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Stuffed Eggplant with Tomato and Basil
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the eggplants in half lengthwise and scoop out some of the flesh to create a cavity.
  3. Brush the eggplant halves with olive oil and place them on a baking sheet.
  4. Roast in the oven for 20 minutes until tender.
  5. Meanwhile, heat the remaining olive oil in a pan over medium heat.
  6. Add chopped onion and minced garlic, sauté until translucent.
  7. Add chopped tomatoes and cook until they soften.
  8. Stir in chopped basil, pine nuts, nutritional yeast, salt, and pepper.
  9. Remove eggplants from the oven and fill each half with the tomato mixture.
  10. Return to the oven for another 10 minutes.
  11. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 700 kcal 117 kcal
Protein 15 g 2.5 g
Fibre 15 g 2.5 g
Salt 1 g 0.2 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 45 g 7.5 g
  • 2
    item
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 200
    g
     tomato
  • 10
    g
     basil
  • 30
    g
     pine nuts
  • 20
    g
     nutritional yeast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the eggplants in half lengthwise and scoop out some of the flesh to create a cavity.

Brush the eggplant halves with olive oil and place them on a baking sheet.

Roast in the oven for 20 minutes until tender.

Meanwhile, heat the remaining olive oil in a pan over medium heat.

Add chopped onion and minced garlic, sauté until translucent.

Add chopped tomatoes and cook until they soften.

Stir in chopped basil, pine nuts, nutritional yeast, salt, and pepper.

Remove eggplants from the oven and fill each half with the tomato mixture.

Return to the oven for another 10 minutes.

Serve warm.

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