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Stuffed Eggplant (Vegan)

Course Main Course, Side Dish
Cuisine American, Vegan, Vegetarian
Keyword Stuffed eggplant, vegan stuffed eggplant
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Recipe Idea Shop/Lois Carter Crawford based on a Vegetarian Times recipe


  • 2 medium eggplants (halved lengthwise)
  • 3 tablespoons olive oil
  • 1 medium onion (chopped)
  • 1 pound button mushrooms (chopped)
  • ½ cup cooked wild rice
  • 2/3 cup crisp cooked green lentils
  • 3 tablespoons pine nuts (toasted)
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons fresh mint (chopped)


  1. Heat oven to 450 F degrees.
  2. Lightly score the edge of the eggplant 1/4 inch all the way around the cut side.

  3. Lightly oil a cookie sheet or pan and heat in the oven for 2 minutes.
  4. Place the eggplants cut side down on the hot pan.
  5. Bake 10 minutes.
  6. Flip the eggplants over and lightly coat with oil.
  7. Return them to the oven for another 15 minutes or so, until the flesh is tender. Let cool a few minutes.
  8. Heat the remaining oil in a saucepan over medium heat.
  9. Sauté the onion until beginning to brown.
  10. Add the mushrooms to the pan and continue cooking for 3-5 minutes until tender.
  11. Transfer the mixture to a bowl. Mix in the rice, lentils, pine nuts, allspice and cayenne.

  12. Scoop out the eggplant flesh, leaving ¼ inch of flesh around the outside, and add the flesh to the bowl.
  13. Mix and return the mixture to the eggplant skins. Bake at 400F degrees 15 minutes. Top with fresh mint and Avocado Salsa (recipe below).


Recipe Notes

NOTE: Add another 45 minutes if you need to cook the rice and lentils.