Filled eggplant, fries and tomato-chickpea stew (Veganmofo, no. 16)

Another dish I’m actually very proud of:

Filled eggplant, fries and tomato-chickpea stew
Filled eggplant, fries and tomato-chickpea stew

 

The recipe for the tomato-chickpea stew comes from ‘Vegetarisch genieten” and the idea for the filled eggplant is an adaptation from a recipe from the same book.

Here it goes:

  • 1 eggplant
  • olive-oil
  • egg-replacer for 1 egg
  • 2 tbsp tofutti cream cheese (herbs and chives)
  • 2 tbsp chickpea-flour
  • pine-nuts
  • salt & pepper
  1. Cut the eggplant in two halves in the length and cut out the flesh.  You can use it for the tomato-chicpea stew.  Spread the olive-oil on the eggplant halves.
  2. Stir your egg-replacer in the tofutti.  Sift the chickpea-flour in this mix.
  3. Flavour with salt & pepper.
  4. Put the mix in the eggplant-halves.  And put some pinenuts on top.
  5. Put in the oven for half an hour at 180°C.

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