Eggplant rolls with plant-based mince

Cooking time: 30 min.

Difficulty: Low

Servings: 4

INGREDIENTS:

• 1 pack of plant-based mince of Soria Natural
• 2 eggplants
• 1 onion
• 2 garlic cloves
• 300g tomato sauce
• 1 bunch of basil
• 100g shiitake mushrooms
• Parmesan cheese of vegan parmesan cheese
• Olive oil

DIRECTIONS:

Cut the eggplants into ½ cm slices, add salt, and let them sweat. Dry them with kitchen paper and cook them in a frying pan on both sides with a little olive oil.

On the other hand, chop half of the onion, the mushrooms and the remains of the eggplants. Stir-fry all these ingredients with olive oil and add the plant-based mince when the vegetables are cooked. Let it cook for a few minutes, salt, and set aside. Place a tablespoon of filling on the eggplants and form the rolls.

Chop the other half of the onion and the garlic, stir-fry with olive oil until it is poached, and add the tomato and the bunch of basil. Let it cook for 5-10 minutes, depending on the water in our tomato sauce, and set aside.

Place the tomato on a baking tray and, above, the eggplant rolls with parmesan cheese or vegan parmesan cheese on top. Put it in the oven until grilled. Serve with some basil leaves.