Stuffed Eggplant
Stuffed eggplant, with its aromatic ingredients, makes a wonderfully healthy and filling meal. Mixing and matching filling ingredients for your stuffed eggplant is based as per your choice and kitchen.
When purchasing eggplant, look for those that are heavy for their size with firm, evenly colored. There are many varieties of eggplant and colors can range from purple to green to white.
Ingredients:
- 2 eggplants
- 1 small onion, diced
- 1 zucchini, diced
- 1 cup tomatoes, chopped
- 2 garlic cloves, chopped
- 1/4 cup bread crumbs
- 1 1/4 cup vegan cheese, grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- Pink salt to taste
- Black pepper to taste
Getting it done:
- Preheat oven to 350º F.
- Cut eggplants lengthwise. Scoop out the pulp of the eggplant. Combine zucchini, garlic, tomatoes and onion in a large bowl.
- Heat olive oil in a large skillet over medium heat. Sauté vegetable mixture for 4-5 minutes. Add salt, pepper, half parsley to vegetables, and cook for 1 more minute. Remove from heat, and mix with breadcrumbs and half of the vegan cheese.
- Place the cut eggplant on the baking sheet. Fill eggplants with vegetable mixture, then top with remaining vegan cheese.
- Bake for 25 minutes. Garnish with parsley and serve.
Stuffed Eggplant Categories
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