Light Summer Lunch: Victoria Spencer Stein Recipe for Stuffed Eggplants

Victoria Spendjarska Steen
Victoria Spendjarska Steen / Photo: Private archive

Victoria Spendjarska Steen is the mother of sweets Ljubljana and Emona, activist in several NGOs and advocate for a healthy lifestyle

This beautiful woman is behind the Instagram profile @vegan_viki_, who will win you over from the beginning with her colorfulness and you will immediately want to recreate some of her healthy recipes.

Victoria Spencer Stein Tomato Soup Recipe: Lunch Will Be Ready in 20 Minutes!

Today Victoria shares a recipe for stuffed eggplant.

"An idea for a meal I call 'refrigerator cleaning'. Take advantage of the season of peppers, eggplants, zucchini, eggplant - because now they are the most delicious. "I try to eat as fresh food as possible in the summer, but when I notice that the vegetables are starting to lose their freshness, I take out the pan and immediately think of something," she said.

You can make this meal only in a pan and not roast the eggplants, the choice is yours!

Ingredients needed:

- 2 small eggplants
- 1/2 onion
- 2 cloves of garlic
- 1/2 zucchini
- 1 pepper
- 1 tomato
- a few mushrooms
- 3-4 tablespoons
- boiled quinoa

Victoria Spendjarska Steen
Victoria Spendjarska Steen / Photo: Private archive

Preparation:

Peel the aubergines and bake for 15 minutes at 180 degrees with olive oil. During this time, chop the vegetables and fry in a pan with spices if desired. Peeled eggplants are stuffed with vegetables and can be eaten that way or served with tahini and lemon sauce. Cheers!

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