Eggplant stuffed with sweet potato

Remove the flesh from the eggplants, cut into small pieces and salt. Turn on the oven to 150 and put the skins and the sweet potato in the oven

Put the oil in the pan and sauté the chopped onion and garlic.

Add 2 chopped peppers and the chopped eggplant. Sauté.

Add the soaked soybeans and drain well. Add the soy sauce and season with salt and pepper.

Prepare a béchamel sauce with the soy beverage and the oat flakes and a teaspoon of cumin.

If desired, add parsley, oregano and cilantro or basil to the vegetable mixture.

Stuff the eggplant skins and spread the béchamel sauce. Sprinkle with cheese or sesame seeds and bake in the oven for about 20 minutes.

Serve with a few portions of roasted sweet potato.