How would you like to discover a delicious vegan recipe made with eggplant, which is indispensable for vegans?

You can prepare a light, creamy main course with eggplant and spice up your vegan table.

Eggplants are a delicious and versatile vegetable that can be used in a variety of dishes. One great way to cook eggplants is to twice bake them. First, the eggplants are roasted in the oven until they are tender. Then, they are filled with a savory filling such as cheese or bechamel, and baked again until the filling is hot and bubbly. This dish is sure to please even the pickiest of eaters!

Step by Step:

1. Preheat oven 230°C on grill option. 

2. Clean the eggplant leave the stems. Poke eggplants with a knife, so they don’t explode in the oven. Place in tray and grilled for 15 minutes then turn upside down and grilled 15 mor minutes. Rest outside the oven for 5 minutes.

3. Grate Jerusalem artichokes with grater, not too thin.

4. Heat the oil in a saucepan, add onion and garlic, sauté until they get golden brown. Add artichokes and sauté for 2 minutes, then add tomato paste for 1 minutes. Add 20 ml water, salt and pepper, stir well and simmer for 2 minutes. Turn down the heat, rest on the side. 

5. In another saucepan heat vegetable oil, add flour and stir constantly, until the paste cooks and bubbles a bit, but don't let it brown. Add the vegetable stock continuing to stir as the sauce thickens. Turn down the heat, add salt and pepper.

6. Take eggplants cut top of them stem to end. Open middle, add salt, pepper and olive oil mix it inside the skin. Place artichokes mixture inside of eggplants, pour sauce on top. 

7. Take eggplants on tray again and bake in oven for 15 minutes, until surface became golden brown. Serve with your favorite drink. Enjoy!