Vegan Stuffed Eggplant Recipes

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VEGAN STUFFED EGGPLANT



Vegan Stuffed Eggplant image

Vegan Stuffed Eggplant with onion, garlic, tomatoes, and fresh basil then topped with vegan cheese is a simple yet flavorful meatless dish.

Provided by Michelle Blackwood, RN

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

2 medium eggplants or 1 large, cut into halves
1 tablespoon olive oil or 1/4 water
1 medium onion chopped
2 cloves garlic minced
4 medium tomatoes chopped
1/2 cup fresh basil leaves chopped (extra for garnish)
1 teaspoon coconut sugar optional
1 teaspoon salt or to taste
1 cup vegan cheese shreds optional
1/4 cup vegan Parmesan optional

Steps:

  • Preheat oven 400 degrees. Cut eggplant in half, scoop out the flesh of the eggplant, using melon ball peeler, spoon or a knife, leaving about half an inch shell.
  • Bake the eggplant shells, cut side facing up on a greased baking sheet for 20 minutes.
  • Heat oil on in a large skillet over medium-high heat
  • Add onions and garlic, saute until soft. Add tomatoes, reserved eggplant flesh and cook for 20 minutes or until vegetables are tender and sauce is thickened.
  • Stir in seasonings. Spoon vegetables into eggplant shells, top with shredded vegan cheese and or parmesan. Bake for another 10-15 minutes.
  • Garnish with chopped basil and serve with a big salad!

Nutrition Facts : Calories 185, Carbohydrate 23, Fat 10, Protein 3

VEGGIE-STUFFED EGGPLANT



Veggie-Stuffed Eggplant image

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

Steps:

  • Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

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