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Vince Stuffed Eggplant

Vince Stuffed Eggplant

Make the most of eggplant season with these gems.


  • 1 packet Italian Vince
  • 2 eggplants
  • 2 small tomatoes
  • vegan cheese
  • olive oil
For the White Sauce:
  • 1 tbsp vegan butter
  • 1 tbsp flour
  • 1 tsp vegan chic stock powder (optional)
  • 1/2 cup mylk
Serves 4



White Sauce

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

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