Stuffed Eggplant (vegan)

[Guest guest]

You can sprinkle cheese on top

if you like and the stuffing is good with

chopped nuts also.

 

Stuffed Eggplant

 

Rose Elliot's Complete Veg. Cookbook.

 

To prepare eggplant:

Cut in half and scoop out the insides. Sprinkle the shells and the flesh

with salt and put aside 30 min.. Rinse off the bitter juice and pat dry.

Place shells on a sprayed casserole dish.

 

Chick Pea Filling --for 2 whole eggplants

1 onion, peeled and sliced

1 garlic clove, crushed

3 large tomatoes, skinned and chopped

6 oz (175g) chickpeas, cooked and drained

(or 2 cups canned, rinsed & drained)

2-3 tsps lemon juice

2 tbsps fresh parsley

pepper

 

Set oven 350F.

 

In a bit of broth or water, fry the onion, garlic, and eggplant flesh

until tender (10min.)

 

Add the tomatoes and cook 2-3min. more. Remove from heat and stir in

remaining ingredients. Pile the filling high into the shells and bake

30-40 min.

 

 

 

 

 

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