Stuffed Aubergines


Since I’ve discovered persian Eggah (or better its vegan version), I could say I am a kind of obsessed by its flavour! I was very impressed by the rich and surprising flavour of parsley, dill and coriander, mixed with nuts and aubergines 🙂
Therefore, here it is my version of stuffed aubergines…if I may,  I recommend you not to make this dish if you don’t have all the ingredients, as each of them is crucial 🙂

(serves 2):
– dehydrated soya mince (say 1,5 cup)
– 1 aubergine
– 1/2 of dill, coriander, parsley finely chopped
– 1/2 cup mixed nuts
– soya sauce (or miso or salt)
– e.v.o. oil
– soy yogurt

Easy: cut aubergines in halves and remove the flesh. In the microwave cook the “skins” until tender (you may also boil them).  Put the soy mince and the aubergine “flesh” in a sauce pan with some soy sauce to give it flavour. Stir occasionally and when cooked set aside. Chop finely (with a knife or in a blender) the herbs and set aside. Chop roughly the nuts. Now, combine all the ingredients together: soy mince with aubergine, herbs and nuts and fill with this mixture the aubergine “shells”. Cook in the oven at 180° for 15 min. Serve with some natural soy yogurt.

  1. Mimì 11 August 2010 at 10:48

    What a delight Ele .. I have the mouth watering:

  2. EleonoraNW3 12 August 2010 at 19:20

    Thanks Mimì!! Yes they were delicious…something different from the usual stuffed aubergine, you know 🙂

  3. Chicca66 14 August 2010 at 17:48

    Great Ele, these are to be done 😉

  4. EleonoraNW3 14 August 2010 at 17:49

    Thank you!

  5. Chicca66 14 August 2010 at 17:54


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