Vegan Stuffed Eggplant Recipes Baked Vegan Stuffed Eggplant Recipe

By Enrique Del Toro August 20, 2022 Post a Comment

Have you ever tried Baked Stuffed Eggplant? It's a delicious and hearty meal that is perfect for a cozy night in. Not only is it vegan and gluten-free, but it's also packed with healthy and delicious vegetables. Here's how to make it:

Baked Stuffed Eggplant Ingredients:

2 large eggplants
1 onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup cooked brown rice
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
Salt and pepper to taste
Olive oil for cooking

Baked Stuffed Eggplant Instructions:

Preheat your oven to 375°F.
Cut the eggplants in half lengthwise and scoop out the flesh to create a hollow shell. Finely chop the eggplant flesh and keep it aside.
In a large skillet, heat some olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes.
Add the chopped eggplant, zucchini, and red bell pepper to the skillet and sauté for about 5 minutes, or until the vegetables are tender.
Add the cooked rice, breadcrumbs, parsley, basil, oregano, salt, and pepper to the skillet and stir until everything is well combined.
Spoon the vegetable mixture into the hollowed-out eggplant shells.
Place the stuffed eggplant halves in a baking dish, drizzle some olive oil over them, and cover with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the eggplant is tender and the top is golden brown.
Serve hot and enjoy!

These Baked Stuffed Eggplants are not only delicious, but they also look beautiful on the plate. The combination of the hearty vegetables and the delicious brown rice make for an incredibly satisfying dinner. Give it a try and let me know what you think.

Baked Stuffed Eggplant

If you're looking for another delicious twist on stuffed eggplant, try this Vegetable-Stuffed Baked Eggplant recipe:

Vegetable-Stuffed Baked Eggplant Ingredients:

4 small eggplants, halved lengthwise
1/4 cup olive oil, plus extra for brushing
1 onion, finely chopped
2 garlic cloves, minced
3 ripe tomatoes, chopped
1 zucchini, finely diced
1/2 cup cooked quinoa
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
Salt and pepper to taste

Vegetable-Stuffed Baked Eggplant Instructions:

Preheat your oven to 375°F.
Brush the eggplant halves with olive oil and season with salt and pepper. Place the eggplant halves on a baking sheet and bake for 15-20 minutes, or until the eggplant is tender.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 2 minutes.
Add the tomatoes, zucchini, quinoa, parsley, mint, salt, and pepper to the skillet and stir until everything is well combined.
Spoon the vegetable mixture into the eggplant halves and bake for an additional 15-20 minutes, or until the top of the eggplants are golden brown.
Serve hot and enjoy!

Vegetable-Stuffed Baked Eggplant

The combination of the juicy tomatoes and the tender eggplant is just perfect. Plus, the quinoa adds a nice crunch to the dish. Give it a try and let me know what you think.

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