Stuffed Eggplant with Arugula pesto and Protein rich Soya chunks

Like a lasagne layers, this recipe is built. Lay of arugula pesto, baked soya chuncks, grated cheese, cherry tomatoes, roasted pine nuts.
The Soya chuncks are made from soy flour. You can buy them as granules, flakes, strips as well as in chunks.They are rich in protein, omega 3 oils, vitamins and a very good healthy meat replacement. Before cooking with soya chunks, immerse themed in water to rehydrate them and it’s ready-to-cook

stuffed eggplant-soya chuncks

Ingredients for the Eggplant

  • 2 aubergine cut in half and without seeds
  • 1 eggplant cut into pieces
  • 1 cup of soy chunks
  • 1 cup grated cheese
  • Garlic sauce
  • 1/2 cup hot water
  • 1 small red onion
  • 1 handfull roasted pine nuts or (other nuts, breadcrumbs,grated cheese)
  • 1 clove of garlic
  • salt and pepper

Instructions

  1. Heat the oven to 350°F.
  2. Cover the soy chunks with hot water,Soak the soy chunks for about 5 minutes.
  3. Then the soy chunks are doubled in size and are ready for cooking
  4. Cut 2 eggplants in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
  5. Meanwhile, in a medium sauté pan, heat 1 tablespoon of the olive oil over medium heat.
  6. Add the garlic, chopped onion, soy chuncks to the pan, and sauté until begins to brown slightly.
  7. Add the remaining chopped eggplant
  8. Fill the scooped eggplant halves with the pesto, then is the soy mixture, grated cheese, cherry tomatos, pine nuts.
  9. Place on an baking dish, and bake for about 30 minutes, until nice crispy!
  10. Top with extra grated cheese, arugula pesto and the garlic sauce and serve.
chinese eggplant
For this time i have this beautiful Chinese eggplant and it is easy to scoop out the center with a spoon. Has a different texture, the taste is intense. Do not buy too thin if you want to cook as a stuffed vegetable

Ingredients for the Arugula pesto

  • 3 cups of fresh arugula
  • 1 cup of fresh basil
  • 1 clove garlic
  • 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
  • 1 cup shredded Parmesan cheese or Pecorino cheese
  • ½ cup toasted pine nuts
  • ½ cup of good extra virgin olive oil
  • salt and pepper, to taste

Instructions

  • Blend all ingredients in a blender / food processor until smooth.

Note: Traditionally you make pesto with basil, parmesan cheese and pine nuts, but can you change the recipe by using different herbs or greens and a variety of nuts.

For the pesto I use the classic basil but in a small portion for the flavor. You can add more arugula or olive oil for the pesto if you want a thick pesto, taste and add extras if you like. Like any other pesto are a lot of ways to use for example with as:
Dressing, Pasta sauce, drizzle over fish, meat, vegetables, Top your toast or pizza, salads

Use the ingredients at room temperature and once ready put in a glass jar covering it with olive oil and refrigerate for about 3 days.

pesto arugula-blogarugula pesto-eggplant

eggplant-bootje
Cut 2 eggplants in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.

 

 

stuffed eggplant-soya chunks-pan
Add the garlic, chopped onion, soy chuncks to the pan, and sauté until begins to brown slightly.
stuffed eggplant-arugula pesto-bootjes
Fill the scooped eggplant halves with the pesto.
stuffed eggplant-arugula pesto
Add the soy mixture, grated cheese, cherry tomatos, pine nuts.
stuffed eggplant-arugula-cherry tomatoes
Place on an baking dish, and bake for about 30 minutes, until nice crispy!
arugula pesto-bread
you can also in many ways use the pesto! For the next recipe….

Enjoy!

 

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