Make the most of eggplant season with these gems.
- 1 packet Italian Vince
- 2 eggplants
- 2 small tomatoes
- vegan cheese
- olive oil
- 1 tbsp vegan butter
- 1 tbsp flour
- 1 tsp vegan chic stock powder (optional)
- 1/2 cup mylk
Melt the butter in a small pot on the stove, stir in the flour & stock.
Gradually whisk in the mylk of your choice. Stir until boiling & thick.
Cut eggplants in half.
Scoop out flesh (score the flesh about 1/2cm from the edge of the skin to make it easier).
You will be left with 4 eggplant cups. Drizzle with olive oil and use a brush to make sure it is coated all over.
Bake in the airfryer or oven at 180℃ for 10 mins.
While baking roughly chop the flesh (no bigger than 1cm cubes) and pan fry approx. 5 mins until cooked.
Take off the heat and add diced tomatoes, dry Italian Vince and 1 cup of boiling water. Sit for 3 minutes.
Once the eggplant skin is cooked, stuff with the Vince mix and top with the white sauce and grated vegan cheese. Bake 5 mins on baking paper.
Top with spring onion or parsley