Stuffed Eggplant Boats
Preparation
Cut the eggplants in half, scoop out the insides, and dice them. Start browning the minced meat with the seasonings, then add the diced eggplant and the Vegan crema. Let the vegetables soften and the meat cook through (if necessary, season again and dilute with a little water).
After a thorough washing, toast the buckwheat slightly, then boil it in twice the amount of water until tender and season. Once the ragu is ready, fill the eggplant boats with it and bake at 200°C for 30 minutes using the top and bottom heating setting. Sprinkle with the grated Plain and bake for an additional 10-15 minutes.
Once baked, serve: spread the buckwheat over fresh arugula and place one eggplant boat on top.
