Vegan stuffed aubergines, Italian style

So, I think that my beloved Sardinian nonna would turn in her grave if she saw how I have veganised one her most famous recipes, but here is my version of melanzane ripiene, aka stuffed aubergines

INGREDIENTS FOR 2/3 PEOPLE

2 aubergines

1/2 large onion, diced

2 cloves of garlic

1+1/2 cup soy mince (I used a frozen one from Tesco, you can substitute seitan, chopped mushrooms or cooked lentils) 

1 cup fresh parsley, chopped

1-2 tbsp nutritional yeast

soy sauce to taste

black salt & pepper to taste

breadcrumbs if and as needed

 

METHOD

Start by sautéing half an onion and two cloves of garlic in a pan. When they are cooked add some soy mince (finely chopped mushrooms or cooked lentils would work beautifully as well). 

Take two aubergines, cut in half lengthwise, carve out the flesh and chop it finely. Add to your pan with the other ingredients and cook thoroughly. Blanch the aubergine halves in some boiling water for a few minutes, then drain and set aside. 

In the meantime, preheat you over to 180 Celsius. 

Back to your mixture, add a tablespoon of nooch (aka nutritional yeast) and some black salt for an eggy taste, and lots of fresh chopped parsley and mixed Italian herbs if you have any. 

Thicken up the mixture with breadcrumbs if necessary, then use it to stuff your aubergine halves, top with some breadcrumbs and bake in the oven until golden. 

Enjoy!