Cooking & Baking

Parboiled a large eggplant, sliced the top off lengthwise and scooped out the pulp. I made a filling of sautéed diced onion, yellow bell pepper, chopped zucchini, grated carrots, minced garlic, sliced mushrooms, toasted breadcrumbs, black beans, vegan sausage crumbles, minced garlic, chopped fresh basil, oregano and parsley. After stuffing the eggplant I covered it in foil and baked it for about an hour. Marinara and vegan parm on top after plating. Cheers!🥂