This recipe is a true soul food highlight: oven-roasted eggplant stuffed with spicy Lotao veggie mince , refined with aromatic spices and tomatoes. A delight that proves that plant-based cuisine can be uncompromisingly delicious. Perfect for an uncomplicated dinner with a special twist!
What makes this recipe special?
Spicy filling: Lotao Veggie Mince brings bite and flavor to any dish with its authentic texture and spice blend.
Aromatic roasted aromas: Baking in the oven gives the eggplants a tender, creamy consistency with a fine roasted aroma.
100% plant-based & natural: Completely free of artificial additives – for conscious, enjoyable enjoyment.
Suitable for meal prep: The stuffed eggplants can be prepared ahead of time and reheated the next day.
Ingredients for 2 people:
✓ 1 package Lotao Veggie Mince
✓ 1 large eggplant
✓ 1 tsp rapeseed oil
✓ 1 medium onion
✓ 1 clove of garlic
✓ 2 tablespoons olive oil
✓ 1 tsp chili powder
✓ 1 tsp paprika powder
✓ 1 tsp ground cumin
✓ 3 tbsp tomato paste
✓ 500 ml hot water (for the mince)
✓ 400 ml hot water (for the sauce)
✓ Salt & Pepper
⏰ Total time: approx. 50 minutes (including baking time)
Preparation:
-
Prepare veggie mince:
The Veggie Mince Place in a bowl, pour over 500 ml of boiling water, and soak for about 30 minutes. Then drain well. -
Roast eggplant:
Halve the eggplant lengthwise and lightly score the cut sides crosswise. Brush with rapeseed oil , season with salt, and place on a baking sheet. Roast in the oven at 240°C (grill function) for about 20 minutes, until the eggplant is soft and golden brown. -
Prepare the filling:
Heat olive oil in a pan. Finely chop the onion and garlic and fry until translucent. Add the soaked veggie mince and fry thoroughly. Season with chili , paprika , cumin , salt , and pepper .
Then stir in 2 tablespoons of tomato paste and roast for at least two minutes.
Deglaze with 200 ml of hot water and simmer until the liquid has almost completely evaporated. -
Fill eggplants:
Remove the eggplants from the oven. Gently press the soft flesh into the eggplants with a fork and fill generously with the minced meat mixture. -
Sauce & Baking:
Dissolve 1 tablespoon of tomato paste in the remaining 200 ml of hot water . Pour this tomato sauce into the casserole dish, allowing the eggplants to rest in it, but not completely submerge it.
Bake at 180 °C (top/bottom heat) for about 20 minutes.
Tip: A dollop of soy yogurt with fresh mint makes a great topping and adds a fresh touch to the dish!
Why this recipe is perfect
This dish combines the comfort of oven cooking with the flavor and texture of our Veggie Hack , which consists of just two ingredients: pea protein and jackfruit flour —natural, protein-rich, and full of flavor. The baked eggplant provides a velvety base and harmonizes beautifully with the hearty filling.
Special feature:
This recipe is a prime example of how enjoyable and practical a 100% plant-based diet can be – without any compromises. It combines protein, a variety of flavors, and natural ingredients into a dish that not only satisfies but also makes you happy. Ideal for anyone who eats mindfully but doesn't want to forgo enjoyment.👉 Want to see every step live? Check out our recipe video in the feed !
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