Stuffed Eggplant with Roasted Garlic

This vegan masterpiece combines the richness of roasted garlic with the tanginess of sundried tomatoes, all enveloped in tender, melt-in-your-mouth eggplant.

Each bite is a symphony of tastes and textures, as the creamy filling, packed with aromatic herbs and savory spices, harmonizes with the sweetness of the roasted garlic and the vibrant notes of the sundried tomato sauce. The eggplant acts as a perfect vessel, soaking up all the incredible flavors and delivering a truly satisfying dining experience. Whether you're a devoted vegan or simply seeking a sophisticated culinary delight, Stuffed Eggplant with Roasted Garlic in Sundried Tomato Sauce will take your taste buds on an unforgettable journey. Elevate your dining table with this impressive dish that showcases the artistry of plant-based cuisine.

Gluten free

Servings

Preparation

25 min

Cooking

45 min

Ingredients

2 eggplants

1 jar sundried tomatoes in oil (keep the oil!)

100 g vegan feta cheese

1 tbsp tomato paste

1 tbsp oregano

1/2 tsp salt

1 head of garlic

1 tsp olive oil

Methode

Combine the sundried tomatoes, the oil, the vegan feta, tomato paste, oregano and salt in a blender until smooth.
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Prick the whole eggplants using a fork, cut them into strings lengthways, leaving them intact at the stalk.
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Rub and stuff the eggplants with the tomato sauce, be careful not to rip any of the strings apart.
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Place in an oven dish, cover them with any leftover sauce.
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Remove most of the loose paper off the garlic, trim off the head and add to the oven dish. Drizzle with the olive oil.
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Bake both for about 45 min at 180° flipping the eggplants midway.
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Push out the garlic by pressing on the buttom of each clove, serve both on rice or toast and enjoy warm!