Vegan stuffed eggplants, gluten-free and lactose-free, easy to prepare and very tasty. Gluten-free breadsticks are used instead of breadcrumbs for a crispy texture.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Wash the eggplants and cut them in half.
With a spoon or a knife, remove the eggplant flesh leaving about half a centimeter of border.
Sprinkle the eggplant halves with salt and place them cut-side down on a plate to draw out the water.
Cut the cherry tomatoes into quarters.
In a pan, heat the oil and the garlic clove cut in half.
Add the cherry tomatoes, salt, oregano and half a teaspoon of sugar.
Let cook for a few minutes, then add the eggplant flesh cut into small pieces.
Adjust the salt and cook until the flesh is soft, then remove the garlic.
Drain and dry the tofu well.
Turn the oven on to 180°C.
Crumble the tofu into the pan and let it season for a few minutes, then turn off the heat.
Blend the breadsticks to make crumbs.
Transfer the mixture to a bowl and add 3 tablespoons of crumbled breadsticks, mixing well.
Cover a baking tray with baking paper, place the eggplants cut-side up and fill them with the mixture.
Sprinkle the remaining crumbled breadsticks over the stuffed eggplants, drizzle with oil and bake on the middle rack for about 30 minutes.
The eggplants are ready when they are soft.
Pan
Oven
Knife
Spoon
Blender or mixer
Baking paper
Store in the refrigerator and consume within 2 days. Reheat before serving.
Vegan, gluten-free and lactose-free recipe. Use gluten-free breadsticks to keep the recipe suitable for people with celiac disease.
Italia
| Energy (kcal) | 100.6 |
| Carbohydrates (g) | 12 |
| of which Sugars (g) | 2.29 |
| Fat (g) | 3.01 |
| of which Saturates (g) | 0.3 |
| Protein (g) | 4.44 |
| Fiber (g) | 5.64 |
| Sale (g) | 0.13 |
