Difficulty: Easy
Serves 2
I’m going to level with you guys; I’ve been on a bit of a low-carb journey for the past 5 or 6 weeks. And while I’m sure there are a tonne of vegan-friendly, low-carb recipes floating around the www, I’ve been finding the whole thing fairly uninspiring. Until now, that is! I’ve decided to do away with the boring eats and start to get creative in the kitchen, so that I can share these recipes with you as well. Fear not, this low-carb thing isn’t permanent and I’ll still be sharing carby recipes too because as we all know, carbs are life.
Ingredients
- 2 small eggplants
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 small red onion, finely diced
- 1 clove garlic, crushed
- 1 small zucchini, diced
- 1 small capsicum, diced (I used a few colours)
- 1/2 can diced tomatoes
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon mixed herbs
- Vegan cheese and spring onion to serve (optional)
Method
- Preheat your oven to 180°C.
- Cut the eggplants in half horizontally before sprinkling with salt and setting aside while you prepare your other vegetables.
- Next, rinse off the eggplant and dry with paper towel before carefully using a knife to cut out a chunk of the flesh to create a space for filling, leaving about 1cm around the 0utside to maintain structural integrity while cooking.
- Dice the remaining eggplant flesh and add to the zucchini and capsicum.
- Heat half of the olive oil in a pan on high heat and lightly sauté the onion and garlic before adding the zucchini, capsicum and diced eggplant flesh.
- Add the diced tomatoes, Worcestershire sauce and mixed herbs. Stir well and allow to cook for about 8 minutes.
- Place the eggplant in a baking dish and fill the space in each one with a generous amount of filling.
- Drizzle with the remaining olive oil and bake for 45 minutes to an hour, until the eggplant has cooked through.
- Once cooked, add vegan cheese and spring onions before serving.
