Roasted eggplant with Italian minced legumes
Enjoy roasted eggplant with Italian ground beef. The juicy eggplant and the flavorful seasoned ground beef offer the perfect combination. Fresh Italian herbs enhance the ground beef even more when paired with the eggplant.
In our opinion, the perfect combination: juicy eggplant and flavorfully seasoned ground peas. The fresh Italian herbs make the vegetarian ground sizzle even better.
Fill the eggplants with ground peas, zucchini, carrots, and chestnut mushrooms, and top with grated vegan cheese. It's guaranteed to be delicious!
Preparation
Preheat the oven to 180°C (350°F). Halve the eggplants and place them on a baking sheet lined with baking paper. Bake for 15 minutes.
Cut the zucchini into 1 cm cubes. Slice the carrot and chestnut mushrooms. Finely chop the Italian herb mix.
Prepare the Knead & Ready Pulse Mince - Italian Seasoning according to the package directions. Heat the olive oil in a pan and cook the pulse mince for 5 minutes. Add the carrots, zucchini, chestnut mushrooms, and half of the Italian herb mix and cook for another 3 minutes.
Stir the diced tomatoes, black pepper, and sea salt into the minced potatoes. Remove the eggplants from the oven and sprinkle the grated cheese over the eggplant. Spoon the minced potatoes mixture over the eggplant and bake for another 10 minutes.
Remove the eggplants from the oven, divide among plates and garnish with the remaining Italian herb mix.
Variatietip
Wanneer het gerecht niet geheel veganistisch hoeft te zijn, vervang dan de plantaardige kaas door geraspte mozzarella.
Ingredients
- 2 aubergines
- 1 courgette
- 200 g wortel
- 200 g kastanjechampignons
- 6 takken verse Italiaanse kruidenmix
- 2 zakjes Kneed & Klaar Peulgehakt - Italiaans gekruid
- 2 el olijfolie
- 390 g tomatenblokjes met knoflook
- ½ tl Zwarte peper
- ½ tl Zeezout
- 80 gr plantaardige geraspte kaas
