Eggplant stuffed with texturized soy and vegetables 🍆 Eggplant stuffed with texturized soy and vegetables

Cut the eggplant in half, make deep cuts, season with salt and pepper and bake in the oven at 180 degrees for 20 minutes. Soak the texturized soybeans.

Meanwhile, sauté half an onion, the carrot, the clove of garlic and the mushrooms with a little EVOO for 20 minutes. Put the lid on to cook in its own steam.

After 20 minutes, add the texturized soybeans to the pan with the vegetables.

Remove the eggplant from the oven, remove the pulp and add it to the pan. Add crushed tomato, salt, pepper and oregano to taste and simmer for 20 minutes.

Stuff the eggplants, top with Parmesan and grated Emmental and bake in the oven for 15 minutes.