Indulge in this must-try recipe for stuffed eggplant with a cheesy topping. Perfect as a satisfying main course, or opt for mini eggplants to create a delightful side dish or appetizer.
Course Appetizer
Cuisine Mediterranean
Keyword Vegan Food
Prep Time 35 minutesminutes
Cook Time 10 minutesminutes
Servings 4
Calories 524kcal
Equipment
Oven
Aluminum foil
Blender
Ingredients
1pinchof salt
1pinchof ground black pepper
1cupof vegan cream cheese
1tbspof Lemon juice
1poundof eggplants
Instructions
Preheat the oven to a temperature of 380°F
Cut the eggplants in half and wrap them in aluminum foil.
Bake them for about 30 minutes.
After cooking, hollow them out without damaging the skin.
Put the flesh in the blender.
Season and add lemon juice and fresh cream.
Stuff the eggplant with the vegan cream cheese.
Place back in the oven for a few minutes and enjoy hot!
Notes
NUTRITIONAL FACTS: Calories 189g / Fats 14g / Cholesterol 0.9mg / Total Carbohydrate 15g / Protein 3g