Vegan Stuffed Eggplant
This Vegan Stuffed Eggplant recipe is so healthy yet so delicious! It's a comforting and filling meal packed with veggies.
I absolutely LOVE eggplant. It has to be one of my most favorite vegetables. I think most people love it too but only if it is cooked right! Usually restaurant eggplant is so delicious because extra time & love is thrown into the cooking of the eggplant. This recipe is SO healthy yet super delicious … My boyfriend Chancy loved it so much, he didn’t even realize he ate an entire eggplant for dinner!
PREP TIME
20min
COOK TIME
35min
TOTAL TIME
55min
INGREDIENTS
Serves 2
- 6 small tomatoes (3 cups tomatoes)
- 1 small handful fresh basil
- 2 large eggplants or 4 small
- 1/2 large yellow onion
- 3 garlic cloves, crushed
- 2 cups spinach, uncooked
- 1 (8 ounce) can organic tomato sauce
- 1 (14 ounce) can artichoke hearts, in water
- 1/2 tsp salt
- 1/4 tsp pepper
Optional toppings
- Fresh basil
- avocado
- Cherry tomatoes
- 1-2 cups cooked brown rice (we enjoyed our stuffed eggplant with brown rice)
EQUIPMENT
- Large pan
- Baking dish
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Begin by cooking brown rice (this is optional to serve with your stuffed eggplant! Although I really recommend to make a complete meal) using the ratio of 1 cup brown rice + 1 3/4 cup water or use your preferred method.
- Preheat oven to 375F.
- Finely dice onion, garlic and tomatoes.
- Heat a large pan over medium/high heat combing onions and garlic with 1-2 tbsp of water to prevent sticking. Sauté for 3 minutes and season with a pinch of salt and pepper.
- Add the tomatoes and cook for an additional 10 minutes.
- Prepare the eggplants by scoring out a side of the eggplant and using a spoon to scoop out most of the inside of the eggplant, finely chop the inside of the eggplant and add to the tomato mixture
- Once the tomatoes have been cooked for 10 minutes, add tomato sauce, chopped artichoke, chopped spinach and cook for 2 minutes.
- Lastly add a handful of roughly chopped basil and heat through for 1 minute. Taste filling and adjust seasonings as needed. Turn off heat and set filling aside until ready to assemble.
- In a large skillet with a lid, over medium heat add 1/4 cup water and place the eggplant on the skillet and cover with a lid. Cook for 7 minutes, rotating the eggplants every minute and adding 1-2 tbsp of water as needed. Make sure to cover with lid.
- Once the eggplants are tender and ready, carefully transfer them each to a baking dish and stuff the eggplants with the stuffing. If there is left over stuffing spoon the remainder into the baking dish if there is room (see photo above as a reference.)
- Place in the oven for 35 minutes. In the last 10 minutes carefully take out and top with halved cherry tomatoes (optional!).
- Once taken out of the oven top off with avocado, a sprinkle of chopped basil and serve with your brown rice!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
