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Vegetables & legumes
Eggplants stuffed with vegetables
Roasted eggplants stuffed with their pulp and oven-baked vegetables.
VegetarianVeganGluten-free
Ingredients
- 2 large eggplants
- 1 onion
- 1 red bell pepper
- 1 small zucchini
- 2 garlic cloves
- 200 g crushed tomato
- 50 g extra virgin olive oil
- 1 teaspoon oregano
- 700 g water
- Salt and pepper to taste
- Breadcrumbs for gratin
Step-by-step
Choose your robot:
- Cut the eggplants in half lengthwise and make cuts in the pulp. Put them in the Varoma.
- Put the water in the mixing bowl and cook 25 min/Varoma/speed 1. Set aside and empty the water.
- Carefully remove the pulp from the eggplants and set it aside. Place the shells on an oven tray.
- Chop the onion, the pepper and the garlic 4 sec/speed 5, add the oil and saute 7 min/Varoma/spoon speed.
- Add the zucchini and the chopped pulp and saute 5 min/Varoma/reverse/spoon speed.
- Add the tomato, the oregano, the salt and the pepper. Set 10 min/Varoma/reverse/spoon speed.
- Fill the shells, sprinkle with breadcrumbs and gratin in the oven 10 minutes.
Tips
- Salt the pulp and let it drain to remove bitterness.
- For a non-vegan version add grated cheese when gratinating.
- Oregano and basil go very well with eggplant.
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