Stuffed eggplants gluten-free, lactose-free and vegan

Wash and cut the eggplants in half. With a spoon or a knife, remove the pulp leaving about half a centimeter.

Cut the cherry tomatoes into 4 pieces.

Combine the tomatoes, add salt, oregano and half a teaspoon of sugar.

Let cook for a few minutes, meanwhile cut the eggplant pulp into small pieces.

Add the pulp to the tomatoes, adjust salt and cook until soft. Remove the garlic.

Preheat the oven to 180°C.

Crumble the tofu in the pan and let it flavor for a few minutes, then turn off the heat.

Cover the baking tray with parchment paper, place the eggplants with the hollowed side up and fill them with the mixture.

Sprinkle the remaining crumbled grissini over the stuffed eggplants, drizzle with oil and bake on the middle rack for about 30 minutes.

They will be ready when the eggplants are soft.