This baked eggplant recipe is a great light, tasty and easy vegan dish to prepare.

Serves 6

• 3 eggplants
• 200g ricotta cheese
• 3 cloves of garlic
• 1 onion
• 1 tablespoon vinegar
• 1 Tbsp olive oil
• 100g parmesan cheese, grated
• Salt to taste
• Black pepper to taste
• Oregano to taste

Slice the eggplants in half and soak them in water, salt and vinegar for 10 minutes to prevent them from browning when they go into the oven. .Put the eggplant halves in a pot with water and cook for another 10 minutes. Once done, drain and allow to cool, then remove the pulp from each of the halves and set both the pulp and the hollow halves aside separately.

Preheat the oven to 180 C.

Chop the garlic and onion, add olive oil to a pan on medium  heat and sauté the garlic and onion until golden. Then add the eggplant pulp to the garlic and onion and sauté for a few more minutes. Add ricotta to the mix, season with salt and pepper and then use the mix to stuff the hollow egg plant halves.

Sprinkle parmesan and oregano over the stuffed baked eggplants and bake in the preheated oven for 5 minutes before serving.