Stuffed Eggplant (Vegan) is such an amazing combination of flavors, with rice, lentils, a little mint, mushrooms, and pine nuts, topped by Avocado Salsa. Truly wonderful.
Vegan Stuffed Eggplant is beautiful as well as scrumptious.
This Stuffed Eggplant recipe was inspired by a similar recipe in Vegetarian Times. I used to love that magazine, but they no longer have a printed magazine. The recipes were always beautiful, interesting and unique. And most of the time they were easy. I garnished my Stuffed Eggplant with Avocado Salsa, which added a lovely depth to the dish and just 61 extra calories. All our recipes are comfort food with a healthy twist. Eggplant is plentiful now. We try to eat foods that are in season, and for health reasons, we eat vegetarian meals several times a week.
This meal is GF, DF, SF, EF, CF, V, VG*
I like to make this recipe in individual casserole dishes sometimes. Simple, yet elegant, white casserole dishes allow me to serve it without having to re-plate it.
The eggplant is stuffed with lentils, mushrooms, and rice. It is filling and good for you. It also freezes well, and I love that. I can't say that I am overly fond of eggplant, but this recipe is scrumptious.
What You Need
For this recipe, you need a knife, cutting board, mixing bowls, and either a casserole dish or a baking sheet. But what you really want is fun stuff, like dishes, glasses and a great stove, right?
Vegan Stuffed Eggplant Recipe
Stuffed Eggplant (Vegan)
Ingredients
- 2 medium eggplants halved lengthwise
- 3 tablespoons olive oil
- 1 medium onion chopped
- 1 pound button mushrooms chopped
- ½ cup cooked wild rice
- ⅔ cup crisp cooked green lentils
- 3 tablespoons pine nuts toasted
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh mint chopped
Instructions
- Heat oven to 450 F degrees.
- Lightly score the edge of the eggplant ¼ inch all the way around the cut side.
- Lightly oil a cookie sheet or pan and heat in the oven for 2 minutes.
- Place the eggplants cut side down on the hot pan.
- Bake 10 minutes.
- Flip the eggplants over and lightly coat with oil.
- Return them to the oven for another 15 minutes or so, until the flesh is tender. Let cool a few minutes.
- Heat the remaining oil in a saucepan over medium heat.
- Sauté the onion until beginning to brown.
- Add the mushrooms to the pan and continue cooking for 3-5 minutes until tender.
- Transfer the mixture to a bowl. Mix in the rice, lentils, pine nuts, allspice and cayenne.
- Scoop out the eggplant flesh, leaving ¼ inch of flesh around the outside, and add the flesh to the bowl.
- Mix and return the mixture to the eggplant skins. Bake at 400F degrees 15 minutes. Top with fresh mint and Avocado Salsa (recipe below).
https://recipeideashop.com/stuffed-eggplant/
Notes
Nutrition
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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