Stuffed eggplant

For two people

1 large eggplant
1 small can tomato paste
120 grams of soya mince
1 onion chopped
1 tomato sliced
gomasio *
2 cloves garlic, thinly sliced
1 dash of white wine
2 bay leaves
1 stock cube
salt, pepper, paprika powder

Wash the eggplants and cut the peel to the inch as a zebra. So peel an inch wide and let then sit an inch shell, etc.. We do this because the skin is quite tough, but we can not complete the eggplant shells because they then lose its firmness. Cut the eggplants lengthwise through the middle. Bake the eggplants on all sides with sunflower oil. Put the pieces of fried eggplant in a baking dish. Cut the inner side of the eggplants and make a space for the sauce.

Cut the flesh of the eggplant small. The onion in the skillet gently fry. Add chopped soya mince and loose boxes. Add the chopped flesh of the eggplant to it. The wine, bay leaves, pepper, salt, paprika powder and stock cube to it and stir well. Then tomato paste with the sliced ​​garlic. Reduce heat to low and put lid on the pan half an hour to draw. Fill the hollowed-out eggplant in a baking dish side by side with the mince mixture. Tomato slices over it and distribute the gomasio, cover with aluminum foil for 20 minutes in a preheated oven at 180 ° C set. Remove foil and put for 10 more minutes in the oven.

* Condiment of toasted sesame seeds and sea salt, available in health food store.
~ Serve with boiled rice and a salad of lettuce, tomato, cucumber, spring onion, feta cheese and vinegar dressing.

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