Aubergines stuffed with textured soy and béchamel

Name: Aubergines stuffed with textured soy and béchamel
Total time: 75 min
Yield: For 2 people
Ingredients: 2 eggplants; 80 gr. textured soy; 1 onion; 2 cloves of garlic; 1/2 glass white wine; 3 tablespoons cooked tomato sauce; 1/2 teaspoon nutmeg; 1/2 teaspoon pepper (ground); 3 tablespoons extra virgin olive oil; 1 bay leaf; Salt; 500 ml. vegetable béchamel; grated plant-based cheese; non-hydrogenated margarine

1 h 15 mTotal time

MediumDifficulty

2Servings

Have you tried stuffed eggplants? These are filled with textured soy and topped with gratinéed plant-based béchamel, or “vegchamel”.

This dish often surprises people with both its appearance and its flavor. Many are still unaware of the variety of fully plant-based dishes that can be made, and are delighted to discover that a recipe they associate with animal ingredients can be prepared without them, with excellent results.

Aubergines are vegetables rich in antioxidants, with a lot of potassium and phosphorus, which also provide calcium, iron and magnesium, as well as good doses of vitamins C, A, B1 and B2.

Textured soy, meanwhile, is a very versatile meat substitute with high protein content and very low in fat.

Notes

When selecting vegetable margarine, check that it is not hydrogenated and that it does not contain palm oil or any ingredient of animal origin (Eg: Flora brand olive margarine has gelatin among its ingredients).

Make sure that the wine you use has not used any product of animal origin for its elaboration, since elements such as animal albumin, milk proteins, gelatin or isinglass are usually used during the clarification process.

Tap on the steps to mark them as done

Step 1
Preheat the oven to 175 °C and put the textured soy in a saucepan with warm water for 15 minutes to hydrate.
Step 2
We wash the aubergines, cut them in half lengthwise and, in each half, make some shallow cuts so they can be done before. We put a little salt and a splash of oil on each piece and put them in the oven for half an hour.
Step 3
After this time, we remove the aubergines from the oven, wait for them to cool and empty them, cutting the pulp into small pieces, which we will reserve.

Step 4
We put 3 tablespoons extra virgin olive oil in a large frying pan and, when it is somewhat hot, we add the finely chopped onion and garlic and sauté until we see that the onion is translucent, stirring so that it does not burn.
Step 5
Drain the textured soy as much as we can and add it to the frying pan. We sauté some 5 or 6 minutes and, immediately, add the flesh of the aubergines that we had reserved.
Step 6
We add the wine, the nutmeg, the bay leaf and the black pepper. When the wine evaporates, we toss the fried tomato and stir to mix all the ingredients well.
Step 7
We add 45 ml. vegetable béchamel to the sofrito to make it smoother and stir again.
Step 8
Fill the aubergines that we had emptied, put a little béchamel on top, add a little grated vegetable cheese and a few pieces of margarine.
Step 9
Finally, we put them back in the oven and broil them for about 15 minutes at 200 °C (making sure they don't burn).

Aubergines stuffed with textured soy and béchamel

Categories

Notes

Notes