Stuffed eggplant with Chunky Pulled Peaz and vegan feta

Stuffed eggplant is so easy to make!

60 minutes

4 persons


  • 4 eggplants
  • 2 cloves of garlic
  • 2 red bell peppers, diced
  • 100 gram fresh spinach
  • 2 red onions
  • 2 tspb tomato paste
  • 1 handful of fresh parsley
  • 2 tsp of paprika powder
  • seasalt
  • vegan feta (we use Violife Greek White block)
  • 280 gram Chunky Pulled Peaz Mediterranean

Preheat oven to 350 degrees F (176 C). Slice the eggplant in 2 halves and put them in an ovendish. Sprinkle them with a little seasealt. Put some paper towel in the eggplant to withdraw moisture. After 30 minutes put some olive oil on the eggplant halves and put them in the oven for 30 minutes.

Chop the onion and garlic. Put 1 tspb of olive oil in a frying pan. Stirfry the onion and garlic. Add the frozen Chunky Pulled Peaz for a few minutes. Add the diced bell peppers abnd fresh spinach and stirfry. Add the paprika powder and tomato paste for taste.

Put the stuffing in the eggplant when they are grilled. Crumble the feta and parsley and sprinkle it on top.

We like to add a really simple and fresh sauce made out of plantbased yoghurt, some olive oil and curry powder. Enjoy!


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