Vegan Stuffed Eggplants

1hr 10min · 4 servings Ingredients • 2 medium eggplants • ¼ tsp. sea salt • 1 tbsp. olive oil • 1 large bell pepper (8 oz.) • 1 large tomato (8 oz.) • ¼ cup cilantro • ½ tsp. sea salt • ¼ tsp. pepper • 1 ½ cup crumbled bread • 2 garlic cloves, minced • ½ cup vegan cheese Instructions • Cut the eggplants in half and place them on a baking tray. Drizzle them with olive oil and season with salt. Bake at 400°F for about 30 minutes. • While the eggplants are baking, prepare the filling. In a food processor, blend the bell peppers, tomatoes, and cilantro until they look very finely chopped. • Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat. • Remove the crusts from the bread and crumble the bread right