Stuffed Eggplants with Broccoli and Mushrooms

Here are the ingredients you'll need for this recipe

• 2 small eggplants (or one large)
• 1 small handful of raw broccoli
• 3 or 4 button mushrooms
• Himalayan pink salt
• High-protein cheese
• Fitness sofrito

Method

1. 1Preheat the oven to 200ºC.
2. 2Wash the eggplants well, slice them in half lengthwise, and scoop out the flesh by making gentle incisions, being careful not to tear the skins.
3. 3Place the hollowed-out eggplant shells in a baking dish.
4. 4Finely chop half of the scooped-out eggplant flesh and save the rest for another dish (it's wonderful in an omelet!).
5. 5Now finely chop the handful of broccoli and the mushrooms.
6. 6Mix all the chopped vegetables together thoroughly and spoon them into the eggplant shells.
7. 7Season well with pink salt or your favorite spices.
8. 8Top each half with a spoonful of fitness sofrito and a generous layer of high-protein cheese.
9. 9Bake at 200ºC for about 20-25 minutes (keep an eye on your oven; poke the eggplant with a knife to make sure it's tender all the way through).
10. 10All done! Our stuffed eggplants with broccoli and mushrooms are ready.