Eggplants stuffed with red beans and tomato

Ingredients you'll need

• 4 roasted eggplants
• 1kg ripe tomatoes
• Extra virgin olive oil
• 2 tablespoons date paste
• Pink salt
• 1 jar cooked red kidney beans
• 1 glass vegetable broth
• Low-fat cheese

Method

1. 1Roast the eggplants in the oven for 35 minutes and set aside.
2. 2Blend the tomatoes until smooth.
3. 3Add them to a pot with a drizzle of olive oil, a pinch of salt, and the date paste.
4. 4Cook until the excess liquid from the tomatoes has evaporated.
5. 5Add the red beans and vegetable broth.
6. 6Let the beans simmer over low heat for 20 minutes.
7. 7Scoop out the eggplant flesh and mix it in with the beans and tomato sauce.
8. 8Fill the eggplant skins and top with cheese.
9. 9Pop into the microwave or oven until the cheese melts.
10. 10All done! Our EGGPLANTS STUFFED WITH RED BEANS AND TOMATO are ready.