Cut the eggplant into two pieces and put it in the oven until it is very soft.
While the eggplant is in the oven you can start hydrating the texturized soy in a bowl with warm water, thyme and soy sauce for approximately 20 minutes.
When the eggplant is soft enough remove all the excess 'meat', just leaving the skin of the eggplant.
Cut the inside of the eggplant into small cubes.
Once the soy is hydrated, strain it and put it in a pan with warm oil and let it fry for a bit. Then add the inside of the eggplant that was already cut before. Add some salt, thyme or the spices you like.
When it's ready, fill the skin of the eggplant with your mix of soy and the inside of the eggplant.
You will probably have more filling that what it actually fits in the aubergine.
Garnish with vegan cheese (optional).
Put it in the oven with the gratin mode for a bit, let cool and serve.

1 eggplant/aubergine
Texturized soy
Soy sauce
Vegan cheese (optional)
Oil, of choice
Salt, to taste
Thyme, to taste