Homemade Eggplant Gnocchi

Wash eggplants with cold water and place them on a baking sheet lined with parchment paper. Bake for 40-45 min until soft. Let cool, remove stem and skin. Cut into small cubes, place in a sieve, and press out excess liquid with a fork.

Peel and halve one garlic clove and sauté it with the eggplant cubes in a pan for 10 min. Remove the garlic clove and let the eggplant cubes cool in a bowl.

Add salt, pepper, 3 tbsp grated plant-based Parmesan, and flour to the cooled eggplant cubes and mix everything with a fork.