RECIPE IDEA: Baked Vegetable Stuffed Eggplant
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Hi. It’s Lois at Recipe Idea Shop, telling you about a healthy Baked Vegetable Stuffed Eggplant we made recently, serving it with Crispy Sausage Rice Balls. When I looked at the nutrition, I knew I messed up because the rice balls are very high fat, high carb. The Vegetable Stuffed Eggplant, however, is much better for you. I should have filled up on it and just had a bite or two of rice balls. But they were good. So I ate them.
But the Baked Vegetable Stuffed Eggplant with a small side salad would be perfect for any meal. Pure vegan bliss. You won’t even miss the meat. Next time I would add a few sautéd mushrooms to the mix, mostly because I love mushrooms and I like to increase my selenium.
This Baked Vegetable Stuffed Eggplant recipe is inspired by a recipe on Eating Well, a recipe website that focuses on healthy eating. Don and I both liked it. And, although it has a lot of steps, it was simple to make. I also learned a new technique—the way Eating Well‘s recipe said to slice the eggplant to fill it. Most of the time to make it was spent waiting, and having a nice glass of wine. Who can beat that?
Read on for recipe and nutrition…
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Let’s see. I used a chef’s knife, small sharp paring knife, garlic mincer, cutting board, measuring cups and spoons, non-stick skillet, small roasting/baking sheet, and my olive oil cruet, similar to these: