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Vegan Stuffed Eggplant Recipe

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4.1 from 79 reviews

This vegan stuffed eggplant recipe offers a delicious and nutritious plant-based meal featuring tender roasted eggplants filled with a savory mixture of cherry tomatoes, olives, pine nuts, and vegan parmesan. With its appealing blend of Mediterranean flavors, this dish is perfect as a healthy main course or side dish, ready in just 30 minutes.

Ingredients

Eggplant and Base

  • 2 small to medium eggplants, sliced in half lengthwise
  • 2 tbsp olive oil

Stuffing

  • 2 cups cherry tomatoes
  • 4 tbsp tomato sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup pine nuts
  • ¼ cup olives

Toppings

  • ¼ cup vegan parmesan
  • Basil for garnish

Instructions

  1. Prepare Ingredients: Start by gathering and measuring all the ingredients needed for the vegan stuffed eggplant to ensure a smooth cooking process.
  2. Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prep the eggplants.
  3. Score Eggplants: Take the eggplant halves and cut diagonal lines across their flesh in one direction, then repeat the cuts diagonally in the opposite direction. Be careful to avoid cutting through the skin, creating a crosshatch pattern that promotes even roasting.
  4. Roast Eggplants: Drizzle the scored eggplants with olive oil and place them on a baking sheet. Roast in the preheated oven for about 15 minutes, until the flesh turns golden brown and tender.
  5. Cook Tomatoes: While the eggplants roast, heat a saucepan over medium heat and add the cherry tomatoes. Cook them until they soften and burst, releasing their juices and deepening their flavor.
  6. Scoop Eggplant Flesh: Once roasted, carefully scoop out the eggplant flesh with a spoon, taking care not to pierce or damage the skin as it will serve as the edible container.
  7. Combine Filling: Add the scooped eggplant flesh to the pan with the cooked tomatoes. Cook together for a few minutes to meld the flavors.
  8. Add Seasoning and Mix-ins: Stir in the tomato sauce, balsamic vinegar, salt, pepper, pine nuts, and olives into the mixture. Mix well to ensure all ingredients are evenly combined.
  9. Fill Eggplant Skins: Spoon the savory mixture back into the hollowed eggplant skins, packing the filling generously.
  10. Top and Garnish: Sprinkle the vegan parmesan on top, add fresh basil leaves, and drizzle with extra balsamic vinegar for a touch of tangy sweetness. Serve warm and enjoy!

Notes

  • You can substitute olives with capers or sun-dried tomatoes for a different flavor profile.
  • For added protein, consider mixing in cooked quinoa or lentils into the filling.
  • Make sure not to cut through the eggplant skin when scoring to allow it to hold the filling without collapsing.
  • This dish pairs beautifully with a fresh green salad or crusty bread.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.

Find it online: https://recipethrive.com/vegan-stuffed-eggplant-recipe/